Pan Fried Wild-Caught Halibut with Fresh Rosemary and Thyme
October 10th, 2016
Pan Fried Wild-Caught Halibut with Fresh Rosemary and Thyme
Servings
2
Ingredients
- 2 4-6 ounce halibut filets
- 4 Tbsp extra virgin olive oil
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 cloves garlic minced
- 1 inch ginger peeled and minced
- 1/2 tsp sea salt divided
- juice from 1 lemon
- 2 Tbsp animal fat or coconut oil
Servings:
Units:
Instructions
- Place each halibut filet in a separate BPA-free zip lock bag.
- In each bag add 2 tablespoons olive oil, 2 sprigs rosemary, 3 sprigs thyme, 1 clove minced garlic, ½ minced ginger, ¼ teaspoon salt, and half the juice from 1 lemon. Set aside for about 20 minutes.
- Heat large pan with coconut oil over high heat. Place halibut filets on hot pan (reserve leftover contents in bags) and cook about 3 minutes on each side.
- Reduce heat to medium and pour remaining oil and herbs from bags on top of the fish.
- Flip filet and cook about 5 minutes on each side on medium until flakey.
- Spoon oil and herbs from pan on top of each filet while cooking.
