Cooking Kit - Pan-Seared Marinated Fresh Halibut Fillets with Risotto

Anneliese Schools Store

Melt in your mouth recipe that is easy to make! 

Cooking Kit includes: Fresh Halibut Fillet / Organic Garlic / Gli Aironi Arborio Rice 


6 tablespoons olive oil

3 small garlic cloves, peeled and minced
1 teaspoon dried basil (or other herbs, to taste)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
4 6-ounce halibut fillets, skin removed
1 tablespoon light olive oil or vegetable oil
Chopped parsley, for garnish, optional

In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.

In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over medium-high heat until almost smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired. To serve, divide the risotto onto plates and place the halibut fillets on top.

recipe courtesy of: real good fish