Pan Roasted Maple Halibut with Herbed Pistou

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orange-maple-sablefish

Serves 4

Fish:
4 (5 ounce) pieces Halibut or other meaty fish
1/4 cup maple syrup
Zest of 1 orange (about 1 1/2 tsp.)
1 tablespoon vegetable oil

Fresh herb pistou:
1 tablespoon lemon juice
1/4 cup extra-virgin olive oil
1/2 medium shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Preheat oven to 400°.

Prepare fish:
Combine maple syrup and orange zest and pour into a shallow dish just large enough to hold fish. Arrange fish skin side up in glaze and let marinate 20 minutes at room temperature.

Place large cast-iron or other pan (don’t use nonstick) over medium-high heat on stovetop until very hot, 2 to 4 minutes. Add fish, glaze side down, and cook just until the glaze has browned and created a thin crust, 15 to 30 seconds. Immediately turn fish skin side down and sear until sizzling and crisp, 3 to 4 minutes. Put in oven to roast until opaque in the center, 3 to 4 minutes.

For the herb pistou:
Purée ingredients in a blender.

Serve fish warm or room temperature with herb pistou.

One thought on “Pan Roasted Maple Halibut with Herbed Pistou

  1. This was delicious!! I didn’t bother putting the sauce in a blender because I didn’t have time. I still drizzeled it on top of the fish and it was fabulous. I also took the side dishes idea from the picture and diced up peeled sweet potato (It took an hour to cook at 375) and made green beans. A great meal!!!!

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