Pan Seared Halibut with Chermoula Butter Sauce
Halibut is pan seared until slightly golden on the outside, finished in the oven and then nestled in a decadent lemon chermoula butter sauce and topped with a chermoula salsa. The flavors in this are rich and buttery but lemony, zingy, herbaceous and fresh at the same time. This is a wonderful fish recipe for entertaining guests.
Ingredients:
1.5 lb Halibut (cut into 4 pieces - about 6 ounces each)
1-2 Tbsp Wozz! North African Chermoula Sauce
Salt and Pepper
Flour (for dredging)
Chermoula Salsa Ingredients:
3 Tbs Fresh Cilantro Leaves Chopped
1 Tbs Red Onion Finely Diced
2 Tbs Wozz! North African Chermoula Sauce
1 Tbs Olive Oil
Salt and Pepper (season to taste)
Chermoula Butter Sauce Ingredients:
2 Tbs Wozz! North African Chermoula Sauce
2 Tbs Chicken Stock
4 Tbs Salted Butter
Squeeze of Fresh Lemon
Method:
Prepare Your Halibut
Cut halibut into 4 pieces approximately 6 ounces each. Pat dry fish with paper towel. Season with salt and pepper. Drizzle 1-2 Tbs of Wozz! North African Chermoula over top of halibut pieces to marinate.
Preheat Your Oven
Turn oven onto 400 degrees F
Make Chermoula Salsa
Make your chermoula salsa by combining ingredients listed above. Make in a small bowl and set aside.
Sear Halibut
In a large non stick skillet on medium high heat, add approximately 1 tbs of olive oil to pan, dredge marinaded halibut in flour and shake off any excess. Sear halibut for approximately 2 minutes each side.
Finish Halibut in Oven
Transfer the halibut to a parchment lined baking dish and bake in an oven at 400 F for 4-7 minutes. *Cooking times may vary - check your fish as it cooks - you may need to adjust cooking times based on your stove or preferences.
Make Chermoula Butter Sauce
In the meantime, using the skillet that you cooked your halibut in, on low heat, add the chicken stock and Wozz! North African Chermoula Sauce, whisk together and warm through. Start adding the butter 1 Tbs at a time, continuously swirling the pan to combine. Once all butter has been added, stir in a squeeze of fresh lemon. Once the sauce has come together, set aside in a warm place until the fish is done.
Plate and Serve
Once the fish is done, remove from oven. Add your warm chermoula butter sauce to a serving platter or individual plate, add halibut and top with chermoula salsa. Serve.
Enjoy!
