You could use any fresh meaty fish, such as halibut, tuna, or salmon, for this recipe. Note the technique here of starting the fish on top of the stove and then finishing it in the oven, a practice used widely in restaurants. Pan-searing creates a rich crust that helps seal in the juices; then the oven’s more gentle heat cooks the fish through. You could of course do the whole thing on top of the stove. Start the fish on high heat to form the crust, turn to form a crust on the other side, then reduce the heat to medium, partially cover, and finish cooking.
Heat the remaining
If you like with fresh cilantro or mint sprigs
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