Pan-Seared Halibut with mediterranean marinade

Name: Pan-Seared Halibut with mediterranean marinade
Yield: Serves 4
Cuisine: American
Ingredients: Small, fresh basil leaves, for garnish; Extra-virgin olive oil, for frying; Lemon wedges, for serving; 1½ pounds (680 g) halibut cut into 2-inch (5-cm) pieces; 1 cup (125 g) unbleached all-purpose flour; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; 2 tablespoons finely chopped chives or green parts of green onion; Finely grated zest and juice of 1 large lemon; 2 tablespoons salt-packed capers, rinsed and coarsely chopped; 2 tablespoons finely chopped chives or green parts of green onion; ⅓ cup (50 g) pitted and finely diced black olives, such as niçoise or Kalamata; ⅓ cup (50 g) pitted and finely diced black olives, such as niçoise or Kalamata; ⅓ cup (35 g) finely diced oil-packed sun-dried tomatoes, drained; ⅓ cup (50 g) pitted and finely diced black olives, such as niçoise or Kalamata; ⅔ cup (165 ml) extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

A variation of the marinated and seared fish served all around the Mediterranean. It’s perfect for a picnic or alfresco meal since it’s all made ahead. Any firm fish, such as tuna or swordfish, could be used here. In the Mediterranean, rich, oily mackerel is often served like this.

Ingredients

Mediterranean Marinade

⅔ cup (165 ml) extra-virgin olive oil
⅓ cup (35

Americas
United States
Fish course
Pescatarian
California
Mediterranean

Method

To make the marinade, in a glass or ceramic bowl, combine the olive oil, sun-dried tomatoes, olives, capers, chives, and the lemon zest and juice. Season with salt and pepper to taste. Let sit for at least 1 hour at room temperature before using for flavors to develop.

To make the halibut, season the fish liberally with salt and pepper. Put the flour in a shallow bowl, then dredge the h