Although Atlantic halibut are over-fished, abundant Pacific halibut are available from Alaska. Cooking the Baby Gems in this way, rather like the Italians do with radicchio, brings out the innate sweetness that makes them perfect to serve with fish.
In a large non-stick frying pan, heat the butter and olive oil until hot. Season the fish with salt and lightly colour the steaks on both side in the pan, basting as you go. Lower the heat and continue cooking, still gently basting. When cooked, leave to rest in the pan and keep warm.
In another non-stick pan, melt the knob of butter with a slug of olive oil over a highish heat and colour the lettuce halves on their flat cut sides. Add a splash of Noilly Prat, the herbs, garlic and seasoning, and
Now lift the fish and lettuce halves on to serving plates. Add the fish cooking liquor to the lettuce cooking liquor, mix in the double cream and boil to reduce it to a good sauce consistency. Adjust the seasoning, add a squeeze of lemon juice, spoon over the fish and serve.
© 2008 Anthony Demetre. All rights reserved.