Heat saut pan with oil until oil shimmers. Season fish and place in saut pan.
Brown on one side for 3 minutes. Turn fish over and place in oven for 6 minutes.
Remove from pan.
Add butter to hot saut pan. Once melted add lemon verbena and cook until butter is browned.
Deglaze with cider vinegar and remaining ingredients. Season to taste.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
Halibut:
4 ea. 6 oz. Halibut Filet
1 oz. Canola Oil
2 tsp. Saltys Seasoning
Vinaigrette:
1 oz. Butter
2 oz. Lemon Verbena, chopped
2 oz. Cider Vinegar
5 oz. Olive oil
1 tbls. Shallots, minced
tbls. Garlic, minced
TT Salt and Pepper
Health info:
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