Seafood guru and Hugo’s Frog Bar & Fish House executive chef Russell Kook has a fail-safe technique for cooking halibut: sear first, roast second. This creates a crust that holds in moisture as the fish cooks. To test for doneness, Kook sticks a paring knife into the thickest part. If the knife pulls out with no resistance, it’s dinnertime.
Russell Kook Shares His Recipe for Halibut
with Lemon Sauce
Total Time:25 minutes
|2||Lemons, quartered and seeded|
|2 Tbsp.||White balsamic vinegar|
|½ cup plus 1 Tbsp.||Canola oil|
|2||8-ounce skinless halibut fillets, 1 inch thick|
|2 Tbsp.||Kosher salt|
|½ lb.||Sugar snap peas, shredded|
1. Heat oven to 450 degrees.
2. In a blender, purée lemons with vinegar and sugar until a coarse paste forms. Slowly stream in ½ cup canola oil until mixture is fully emulsified and as thick as pudding. Set aside.
3. Season both sides of each fillet with salt.
4. Heat remaining oil in a cast-iron pan over medium-high heat. Add the fish; cook for 30 seconds. Transfer to oven.
5. After 3 minutes, flip fillets, place 1 tablespoon of butter on each, and cook 2 more minutes. Test for doneness; remove from oven and let rest 3 to 4 minutes.
6. To serve, spoon ¼ cup lemon sauce onto each plate and top with halibut and the peas.
Tip: The lemon sauce keeps for 3 days in the fridge and is also good on fava beans, ramps, or any spring veggie.
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