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Heat the olive oil in a large skillet or sauté pan over medium-high heat. When hot, add the filets and cook for 3-4 minutes until golden brown on one side. Turn the filets and cook for another 3 ...
Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice grinder. Grind to a fine powder. Add the turmeric and cayenne.
1. In a medium bowl, toss the parsley with the chopped tarragon and lemon zest. Rub the herbs all over the halibut; cover and refrigerate for 2 hours. 2. In a large saucepan, cover the potatoes with water and bring to a boil. Salt generously and simmer over moderately high heat until tender, about 10 minutes. Drain and let cool to room ...
Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or ...
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Lemon-Brown Butter Salmon. Thanks to simple browned butter, this is the kind of quick meal you can pull off on a busy weeknight OR for an impressive romantic meal. Pair it with an easy-to-assemble ...
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Recipes for fish Meunière with browned butter and lemon, and pan-seared scallops with wilted spinach, watercress and orange salad. Featuring a Tasting Lab on butter alternatives. 131