![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/06\/Pan-Seared-Halibut-with-Lemon-Relish-1024x535.jpg\")
<\/p>\nPan-Seared Halibut with Lemon Relish<\/p>\n
<\/p>\n
1 lemon, quartered (about \u00c2\u00be cup)<\/p>\n
2 small shallots, thinly sliced into rings (about \u00c2\u00bc cup)<\/p>\n
1 teaspoon kosher salt<\/p>\n
1 cup pitted, coarsely chopped green olives, such as Castelvetrano<\/p>\n
2 tablespoons capers, rinsed and patted dry<\/p>\n
\u00c2\u00bd teaspoon red pepper flakes<\/p>\n
\u00c2\u00bc cup extra-virgin olive oil<\/p>\n
\u00c2\u00be cup coarsely chopped flat-leaf parsley<\/p>\n
Ingredients: For the halibut<\/p>\n
1\u00c2\u00bd pounds skinless halibut fillet, cut into 4 pieces<\/p>\n
\u00c2\u00bd teaspoon fennel seed, freshly ground<\/p>\n
\u00c2\u00bd teaspoon kosher salt<\/p>\n
\u00c2\u00bd teaspoon freshly ground black pepper<\/p>\n
2 tablespoons extra-virgin olive oil<\/p>\n
2 tablespoons unsalted butter<\/p>\n
<\/p>\n
To make the relish, remove the pithy ends of the lemon quarters, and thinly slice the rest, discarding any seeds Add the lemon slices to a bowl along with the shallots and salt. Cover, and set aside for 45 minutes or until the lemons release some of their juice. Add the olives, capers, pepper flakes, and the cup of oil. To allow the flavors to develop fully, set the relish aside to marinate for at least 4 hours or up to overnight.<\/p>\n
Pat the halibut dry with a paper towel. In a small bowl, combine the fennel seed, salt, and pepper, and sprinkle it all over the halibut. In a nonstick skillet or cast-iron pan over medium-high heat, heat the oil until it shimmers Add the halibut, and cook, undisturbed, until browned on the bottom, about 5 minutes. Flip, add the butter to the pan, and reduce the temperature to medium. Continue to cook, basting the halibut with the butter, for 2 minutes, or until the fish is opaque in the center. Stir the parsley into the relish, spoon the relish over each piece of fish, and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pan-Seared Halibut with Lemon Relish 1 lemon, quartered (about \u00c2\u00be cup) 2 small shallots, thinly sliced into rings (about \u00c2\u00bc cup) 1 teaspoon kosher salt 1 cup pitted, coarsely chopped green olives, such as Castelvetrano 2 tablespoons capers, rinsed and patted dry \u00c2\u00bd teaspoon red pepper flakes \u00c2\u00bc cup extra-virgin olive oil \u00c2\u00be cup coarsely chopped flat-leaf parsley Ingredients: For the halibut 1\u00c2\u00bd pounds skinless halibut fillet, cut into 4 pieces \u00c2\u00bd teaspoon fennel seed, freshly ground \u00c2\u00bd teaspoon kosher…<\/p>\n