from Executive Chef Al Levinsohn Peppered Halibut Span-seared with ginger butter Serves 4 4 ea. 5 oz. Alaska Halibut fillet 2 Tbs. olive oil 1 Tbs. salami cracked pepper Kosher salt to taste Ginger Butter 1/2 cup unsalted butter 2 tsp. minced fresh ginger 1 tsp. salami cracked pepper 1 tsp. fresh garlic Kosher salt to taste Procedure: Season each Alaska Halibut fillet with cracked pepper, pressing pepper firmly into flesh. Season each filet with kosher salt to taste. Prepare Ginger Butter and set aside at room temperature. Pan-sear the halibut, skin side up, in olive oil over medium high heat until the fish forms a golden crust. Turn fish over and cook until the fish is firm to the touch and to the desired doneness. Remove fish to a warm serving platter and top each fillet with a dollop of Ginger Butter. Ginger butter may be melted slightly before putting on fish. This dish also works well on an outdoor BBQ grill as well. < back
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