Halibut can be tricky — too dry, too bland, too fast to overcook. But after testing multiple methods, I finally found the one ...

2. Heat grill to medium heat. Brush halibut with olive oil, and season both sides with salt and pepper. Grill, covered, for 4 minutes. Flip and grill for another 4 to 5 minutes or until fish just ...

Add the halibut and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the fillets and add the butter to the skillet; spoon the butter over the fillets as they cook ...

In addition to the halibut itself, you'll need olive oil for cooking and kosher salt and Aleppo chile flakes for seasoning. To make the sauce, you'll also need butter, balsamic vinegar, and cherry ...

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In a medium saucepan, heat 2 tablespoons of the olive oil. Add the shallots and cook over moderate heat until softened, about 5 minutes. Add the water and simmer until reduced by half, about 6 ...

2 tbsp extra-virgin olive oil 1 shallot, thinly sliced sea salt 2 small bunch orange, red, or yellow baby carrots, trimmed and peeled ...

Remove baking dish from oven. Place halibut on vegetables; drizzle with liqueur and remain¬ing 1 teaspoon oil. Sprinkle with fennel seeds, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Total time: 45 minutes Servings: 8 Note: You can substitute seared scallops, roasted split lobster, herb roasted chicken or a pork roast for the halibut. 1/4 cup plus 2 tablespoons extra-virgin ...

INSTRUCTIONS Place the first 5 ingredients in a food processor; process until finely ground. Arrange fish in a single layer in a 13-by-9-inch baking dish. Rub salt mixture evenly over the surface ...