Fresh halibut is on my Top Ten list of favorite fish, especially the smaller “local” variety from California. This blended oil will complement any fish, even if you do insist on overcooking it. You can prepare the fish any way you please – grill, broil, sauté, bake or pan-sear. When not grilling the fish, I like to dust it with a 50/50 blend of flour and masa (the stuff you make tamales with) and then season with salt and pepper. Serve this with warm buttered pasta.
Halibut with Herb and Chive Oil
- 4 halibut steaks or fillets about 6 – 8 ounces each
- salt and pepper
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh basil leaves
- 1 T fresh oregano leaves
- 1 T fresh thyme leaves
- 1 T orange zest
- 1/2 tsp whole peppercorns
- 2/3 cup canola oil
- In a blender or food processor, combine parsley with next 5 ingredients. Add to a saucepan with oil and heat over low heat for 2 – 3 minutes, but do not boil! Remove from heat. Allow to cool at room temperature for 2 – 3 hours. Place in a jar with a tight-fitting lid and shake vigorously before serving.
- Season fish with salt and pepper. Lightly brown on both sides until just cooked. Drizzle oil over fish.