Golden Seared Halibut Recipe

1. Prepare fish

Pat halibut fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each fillet on both sides with the 1/2 cup flour, shaking off excess.

2. Brown and baste

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 2 tbs neutral oil and 2 tbs unsalted butter. When butter foams and oil shimmers, add fillets spaced apart. Sear without moving 2.5–3 minutes until a deep golden crust forms. Carefully flip and sear 2–3 minutes on the second side until fish is opaque through the thickest part (internal temp ~135–140°F/57–60°C). During the last 30 seconds tilt the pan and spoon the butter-oil mixture over the fillets to baste and finish cooking. Transfer to a warm plate and rest 2–3 minutes.

3. If fillets are thicker than 1.25 inches, reduce initial sear to 2 minutes and finish in a 400°F (200°C) oven for 4–6 minutes until opaque.

4. Rinse and combine

Rinse 2 cups jasmine rice under cold water until runoff is mostly clear. Drain well and place in a medium saucepan with 2.5 cups water, 1 tbs butter, 3 whole kaffir lime leaves, and 3/4 tsp kosher salt.

5. Simmer

Bring to a gentle boil over medium-high heat. Stir once, reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes to finish steaming.

6. Finish

Discard the lime leaves. Fluff rice gently with a fork and keep warm until plating.

7. Cook aromatics and carrots

In a medium saucepan, melt 1 tbs butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the garlic and cook 30 seconds until fragrant. Add the carrots and 1/2 cup stock; bring to a simmer. Cover and cook until carrots are very tender, about 12–15 minutes.

8. Puree

Transfer the carrot mixture to a blender or use an immersion blender in the pot. Add 2 tbs heavy cream and puree until completely smooth, adding additional stock by tablespoonfuls if needed to reach a velvety consistency. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper; taste and adjust. Keep warm.

9. Emulsify

In a small bowl whisk together 2 tbs Dijon mustard, 1 tbs whole-grain mustard, 1 tsp white wine vinegar, 1 tsp lemon juice and 1 tsp honey. Slowly whisk in 3 tbs extra-virgin olive oil until a smooth emulsion forms.

10. Finish

Fold in 2 tbs finely chopped fresh dill and season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or sweetness as needed. Keep at room temperature; re-whisk before serving.

11. Plate

On each plate spoon a smooth bed of carrot purée (about 1/3 to 1/2 cup). Place 3/4 cup lime-leaf jasmine rice beside the purée. Set a golden seared halibut fillet on top or slightly overlapping the purée and rice.

12. Sauce & garnish

Drizzle 1 to 1.5 tbs mustard-dill sauce over the halibut and a teaspoon alongside the rice. Garnish with a few microgreens or baby dill, a light drizzle of extra-virgin olive oil, and a lemon wedge. Serve immediately.