Chef notes
Halibut is a mild white fish and a good source of protein. It's by far the most popular dish at The Benjamin Ridgefield Restaurant. Halibut plays well with flavorful fennel, lemon, butter and herbed couscous.
Technique tip: If you're able to pierce the fish with a skewer without resistance, it's ready. Use a slotted fish spatula so the excess olive oil drains off the fish when removing from sauté pan.
Swap option: If you can't get ahold of halibut, you can use a different type of white fish, salmon or steelhead trout. Instead of serving over herbed couscous, you can serve with mixed greens, asparagus or green beans.
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