Pan-Seared Halibut with Salmoriglio

Pan-Seared Halibut with Salmoriglio
Photo by Scott Phillips


  • 1 Tbs. finely chopped fresh oregano
  • Kosher salt and freshly ground black pepper
  • 1 large lemon, finely grated to yield 2 tsp. zest and squeezed to yield 3 Tbs. juice
  • ½ cup extra-virgin olive oil
  • 2 medium cloves garlic, mashed to a paste with a pinch of salt
  • 4 6-oz. skinless halibut fillets (about 1 inch thick)
  • 3 Tbs. finely chopped fresh parsley

In a small bowl, combine the garlic paste, lemon juice and zest, parsley, oregano, 1/2 tsp. salt, and a couple of grinds of pepper. Slowly add 6 Tbs. of the oil in a thin stream, whisking constantly until blended. Pat the fish dry and season with 1/2 tsp. salt. Heat the remaining 2 Tbs. oil in a...

View full recipe at Fine Cooking


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