A delicious fish dinner!
Michael Symon's Pan Seared Halibut with Spring Peas, Ramps and Lemon Brown Butter
- 4 halibut fillets (6 to 8 ounces each) skin removed, Kosher salt, 2 tablespoons extra-virgin olive oil, 3 tablespoons unsalted butter, 4 (1/4-inch-thick) slices lemon, 1/4 cup sliced almonds, 5 large caperberries (halved lengthwise), 1 cup spring peas (blan
- Preheat the oven to 225 degrees F.
- Season the halibut fillets on both sides with salt.
- In a cold nonstick, ovenproof sauté pan that can hold all four fillets, pour in 1 tablespoon of the olive oil.
- Put the fish in the pan and rub the top of the fillets with the remaining 1 tablespoon olive oil.
- Slide the pan into the oven and cook the fish until it reaches an internal temperature of 130 to 140 degrees F and flakes easily when prodded with a fork, 12 to 15 minutes.
- A few minutes after you put the fish in the oven, heat 1 tablespoon of the butter in a medium saucepan over high heat.
- When the butter is hot and foaming, add the lemon slices and cook them until they begin to caramelize, 2 to 3 minutes.
- Flip the lemons and add the sliced almonds and caperberries, and sauté for 30 seconds.
- Add the shallots and sauté for another 30 seconds.
- Add the ramps, peas, parsley and the remaining 2 tablespoons butter.
- Continue to cook until the lemons soften and the almonds and butter brown, about 2 minutes.
- Place the halibut filets on warm plates or a warm serving platter and spoon the sauce with ramps and springs peas over them.