Say hello to Halibut with Sage and Breadcrumbs, an unsuspecting trio of elements that will truly make you wonder why you have not been eating this dish forever. Besides the fact that it comes together in less than 30 minutes, between the aromatics of the sage, the crisped texture of the breadcrumbs and steaky quality of the halibut fillet, you’ll be sure to experience that distinct sense of culinary completion that’s both effortless and satisfying. So, here goes:
Halibut with Sage and Breadcrumbs (adapted from the New York Times)
(Makes 4 Servings)
· 4 Pacific halibut fillets
· Salt and black pepper
· 2 tablespoons olive oil
· 4 tablespoons unsalted butter
· 12 to 15 fresh sage leaves
· 2 tablespoons freshly squeezed lemon juice
· ¼ cup coarse bread crumbs, toasted
· Lemon wedges, for serving
1. Season both sides of fish with a generous amount of salt and pepper.
2. Pour oil into a large, heavy cast iron or nonsti ckskillet and set over medium-high heat. When oil is hot (but not smoking), swirl to evenly coat the pan, then add fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until the first side is nicely browned. Adjust the heat as needed to produce a steady sizzle and prevent scorching. Halibut is easy to overcook, so be sure to keep your eye on it!
3. Flip and cook fish for about another 3 minutes, until just done. (To test for doneness, use a fork to gently probe the flesh: it should flake easily.) Transfer cooked fish to a warm platter or serving plates.
4. For the sauce, place skillet back on the stove over medium-high heat. Add butter and sage leaves. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute. Turn off heat and stir in lemon juice.
5. Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs. Serve right away with lemon wedges.
There you have it — an easy, delicious, fragrant and texturally perfect halibut recipe to delight every single one of your senses.