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Simple Sauté of Thick Fish


8 ozs. halibut steak or other thick fish, salmon steak, swordfish, monkfish.
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1/2 clove garlic, minced
lemon juice

In a sauté pan, cook equal parts of butter and oil over medium-high heat until golden brown. Reduce the heat to medium. Place the fish (1 inch thick) in the pan. Do not season (See tips). Cook 3 to 4 minutes per side. (Monkfish, being the thickest, will need a full 4 minutes per side.) Remove the fish from the pan and immediately season with salt and freshly ground pepper. Cover with aluminum foil or a plate and let rest for 3 minutes.

TIPS
Never season the fish before cooking. Seasoning will draw the juices out during cooking and the result will be tough, chewy fish. Instead, season immediately after cooking. Let the fish rest for about 3 minutes covered.




STACKS, The Art of Vertical Food

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