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Preheat the oven to 400°F.
Pre-heat a nonstick skillet on medium heat. Add the canola oil to the pan & allow it to get hot, but not smoking.
Pat halibut portions dry of any excess moisture with paper towels.
Season fish with salt and pepper. Dust with a thin coating of flour on both sides.
Place halibut portions in the pan. Cook for about 2-3 minutes without moving them until a golden crust is achieved.
Flip fish and place whole pan in the oven.
Bake for about 12-14 minutes, or until fish is cooked through. *CHEF TIP: Fish is finished cooking when the flat end of a wooden skewer can pass through the thickest part of the fish with no resistance*
Carefully remove the pan from the oven with an oven mitt (take extra care as the pan handle will be extremely hot!).
Remove the halibut from the pan and place on a plate. Cover loosely with aluminum foil to keep warm.
Place pan back on stovetop over medium-high heat. Add wine and simmer until quantity is reduced by half.
Add the butter slices and swirl until melted into the wine. Add the parsley. Do not boil! Remove from heat.
Arrange halibut on a serving plate, spoon sauce over fish generously, and serve immediately with steamed asparagus and fresh lemon to accompany (if desired).
Preheat the oven to 400°F.
Pre-heat a nonstick skillet on medium heat. Add the canola oil to the pan & allow it to get hot, but not smoking.
Pat halibut portions dry of any excess moisture with paper towels.
Season fish with salt and pepper. Dust with a thin coating of flour on both sides.
Place halibut portions in the pan. Cook for about 2-3 minutes without moving them until a golden crust is achieved.
Flip fish and place whole pan in the oven.
Bake for about 12-14 minutes, or until fish is cooked through. *CHEF TIP: Fish is finished cooking when the flat end of a wooden skewer can pass through the thickest part of the fish with no resistance*
Carefully remove the pan from the oven with an oven mitt (take extra care as the pan handle will be extremely hot!).
Remove the halibut from the pan and place on a plate. Cover loosely with aluminum foil to keep warm.
Place pan back on stovetop over medium-high heat. Add wine and simmer until quantity is reduced by half.
Add the butter slices and swirl until melted into the wine. Add the parsley. Do not boil! Remove from heat.
Arrange halibut on a serving plate, spoon sauce over fish generously, and serve immediately with steamed asparagus and fresh lemon to accompany (if desired).