Locally Sourced Halibut Recipe

Bring fish to temp and season

Pat halibut fillets dry with paper towels and let sit at room temperature 15 minutes. Rub both sides lightly with 1 tablespoon olive oil. Sprinkle evenly with 1 teaspoon sea salt, 1 teaspoon black pepper and the lemon zest; press gently so seasonings adhere.

Sear the halibut

Heat a large nonstick or stainless skillet over medium-high heat until hot. Add remaining 1 tablespoon olive oil and swirl. Place fillets in pan spaced apart. Sear without moving 3–4 minutes until the underside is golden-brown. Reduce heat to medium-low, flip carefully and cook 2–4 more minutes until the fish reaches an internal temperature of 135–140°F (57–60°C) for moist, just-cooked halibut (firm but slightly translucent center). Remove to a warm plate and tent loosely with foil.

Make the compound butter

While halibut rests, combine softened butter, chopped parsley, chives, minced shallot, lemon juice, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper in a small bowl. Stir thoroughly until evenly combined and smooth. Taste and adjust lemon or salt. Keep at room temperature so it will melt over the warm fish.

Finish fish with butter

Place a generous tablespoon of the herb-citrus butter on each fillet just before serving so it melts over the hot fish, or spoon melted butter from the pan over the fillets.

Par-cook potatoes

Place halved fingerling potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Simmer 8–10 minutes until just tender when pierced with a fork. Drain and set aside.

Roast vegetables

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss par-cooked potatoes, asparagus and halved grape tomatoes with 2 tablespoons extra-virgin olive oil, 1 teaspoon fresh thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread in a single layer. Roast 12–15 minutes until potatoes are golden and asparagus is tender-crisp. Remove from oven.

Warm grains and combine

Warm 2 cups cooked short-grain brown rice or farro in a small saucepan over low heat with a splash of water or a teaspoon of olive oil, just until heated through (3–4 minutes). Fold the roasted vegetables into the grains, taste and adjust seasoning.

Divide warmed grains and roasted vegetables between two plates. Place a halibut fillet on each bed of grains. Top each fillet with a tablespoon of herb-citrus butter. Scatter microgreens or baby arugula beside the fish, sprinkle flaky sea salt over the fillets, and garnish with lemon wedges. Serve immediately.