By Sally Cameron on April 12, 2011

Fish & Seafood, the daniel plan

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Mild flavored and pearly white, there is nothing like fresh Alaskan halibut. I’m always happy when spring arrives and halibut comes into season. Although it’s pricey right now, I couldn’t resist the beautiful thick filets at the fish counter for Sunday dinner. With a container of organic Sugar Plum tomatoes left from a catered dinner the night before, I had my inspiration for roast halibut with roast baby tomatoes.

Roast Halibut with Roast Baby Tomatoes

I tossed halved tomatoes with a generous tablespoon of fresh chopped thyme from my garden, a couple cloves of finely minced fresh garlic, olive oil, salt and pepper and roasted them until they shriveled and started to brown a bit at the edges. Roasting tomatoes develops an amazing flavor as their sweetness concentrates and the fresh thyme is a great compliment.

Fast and Healthy Dinner

Searing halibut on the stovetop then finishing in a hot oven is a restaurant trick. The whole process took just 10 minutes in total. Brocclini made an easy side dish for this fast, healthy dinner, all in about 25 minutes.

Buying Fish

When you buy fresh halibut figure 4-6 ounces per person. That’s not only portion control, but budget control. The filet I purchased was very thick; two inches to be exact.

If not already done, cut the halibut into 4 portions. If there is any dark purple flesh on the bottom I carefully trim if off with a sharp filet knife. You can ask the person at the fish counter to do this for you.

A Note On Fish and Seasons

In the winter when I can only get thinner local halibut filets, I still make this by adjusting the cooking time down. For thin filets it might take just a minute or two in the oven or you might even be able to cook it just on the stove top. Fresh cod filets would work too. Get what looks good in your local area.

How to Cook the Halibut: Sear and Roast

Season fish with salt, pepper, and granulated garlic. Heat a non-stick pan over medium heat and drizzle in a little olive oil. When the oil is hot but not smoking, place the halibut filets in the pan presentation side (or top side) down. The fish should sizzle when it hits the hot pan. Allow the halibut to sear for about three minutes, until it has a golden crust when you peak underneath. Carefully turn the fish over and sear for one minute longer.

Place halibut on a parchment or foil lined rimmed baking sheet and roast at 425 degrees for approximately 6 minutes. That’s it. Your timing will depend on the thickness of the filets. If they are thinner they will roast more quickly. Your halibut should still be moist and barely translucent in the center, not dry and flaky. Don’t over cook it. If your are not sure, use a digital thermometer. The fish should reach 145°F in the center.

To Finish the Dish

Warm up some dinner plates; place your roast halibut on the plate and spoon on the roast tomatoes. Broccolini or broccoli florets makes a good side dish and steam in about 3 minutes. To serve, drizzle the halibut, tomatoes and broccolini all with a little finishing olive oil and a squeeze of lemon.

With fresh halibut in season, try this simple method of roasting fish for an easy and healthy dinner.