Serves: 1
INGREDIENTS
- 1 6-8 oz halibut fillet with the skin on
- 4 basil leaves
- 1 teaspoon rosemary leaves
- 2 sprigs thyme
- 1 tablespoon butter
- 2 tablespoons Fairway Extra Virgin Olive Oil, split in half
- ¼ cup red wine
- Fairway Sea Salt to taste
- Fairway Tellicherry Pepper to taste
DIRECTIONS
- Preheat the oven to 450 degrees.
- Season the halibut fillet with salt and pepper.
- Heat 1 tablespoon of olive oil in a heavy, oven-safe pan over medium high heat.
- Place halibut in pan flesh side down.
- Cook for 1½ to 2 minutes and then flip the fillet over and cook for 1 more minute.
- Place the pan in the preheated oven for 5 minutes.
- Remove the pan from the oven and place it back over a medium high heat.
- Add the wine and reduce it until almost all of the wine is gone, about 5 minutes.
- While you are reducing the sauce be sure to baste the fillet to keep it moist.
- Add the butter, basil, rosemary, thyme and remaining olive oil and remove the pan from the heat.
- Let it sit for 1 minute, plate the halibut, drizzle the sauce over it and enjoy!
