Most of you know I am mostly a Meat-atarian however, a great
fresh piece of seafood such as Halibut can easily stand up against the best cut of beef.
Many thanks to my friends at Pure Food Fish Market (FreshSeafood.com) in Pike Place Market for this beautiful Halibut Fillet.
Seared Halibut With Summer Succotash
Serving Size: 4-5 People
1 Lbs Fresh Halibut – Cut in 2 Steaks
1 Ea Corn – Yellow or White- Kernels Removed
1 Ea Carrot – Medium Diced
1 Ea Fennel Bulb – Medium Diced
1 Ea Red Bell Pepper - Diced
1 tsp Fennel Seeds
1 tsp Salt
½ tsp Black Pepper Whole
4 Ea Garlic Cloves – Thin Sliced
Avocado Oil for Cooking
Preheat oven to 400.
Using a Spice Grinder combine Salt, Black Pepper, and Fennel Seed. Grind until it is a fine dust.
Pat dry Halibut Steaks and rub generously with Fennel Spice mixture on both sides. Let rest about 5 minutes.
Heat Avocado Oil in Deep Saute Pan over Medium High Heat. Look for wisps, and then reduce heat to slightly.
Gently place Halibut into pan and sear about 3-4 minutes.(Fish is ready to flip when you jiggle the pan and the fish moves.)
Once the first side is nicely seared remove from pan onto a plate.
Add remaining ingredients (corn, fennel, carrot, bell pepper, garlic, and any remaining spice mixture). Cook until fragrant – about 3-4 minutes.
Once fragrant, add Halibut on top of Succotash, Sear Side Up and place in over to finish cooking. About 6-8 minutes – Opaque and Flaking.
Remove from oven, plate and Enjoy!!!