halibut with cherry gremolata Recipe

How to make it

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• heat oven to 500 deg F
• cut halibut into 6oz portions and pat dry with paper towels, let come to room temp
• heat a heavy bottomed skillet over high heat with some oil (oil should smoke lightly, barely visible wisps, NOT billowing)
• Here is the point where I need to advise on proper searing
• one- hot pan, hot oil (see note above) room temp ingredients
• two- when putting the fish into the pan it is important to swirl it in the oil for a second, when proteins coagulate under heat they will grab the fist thing they touch, ie the bottom of a saute pan. By moving the protein during the initial coagulation you are preventing stickage. you also want the protein to be in a small puddle of oil, this will protect it and give it more even color
• three- lower the heat, only if you have very powerful burners, if they are weak then you might not have to. The simple act of adding the, in this case, fish to the pan will lower the temp, basically you are wanting to maintain a medium heat. If it takes you 30 min to boil a pint of water, then don't mess with the dial. Bottom line is you know your stove, I don't.
• Four- presentation side down first, if you like skin, then that's your side, I remove mine, so I go with bone side first.
• Well after you have developed a nice crusty brown, pop the fish into the oven on a pie pan or sheet tray, presentation side up (you want to keep it dry)
• add a little water to your fish pan to deglaze, not much, maybe a couple tablespoons, loosen the fond with a wooden spoon or a spat.
• when the water is almost dry, add a little oil and the onion and garlic, sweat for a moment of two, you just want to take the bite out
• flambe a little brandy and add some seasoning, remove from heat and mix with cherries, paisley, and a little butter, maybe grate some lemon zest over it. Done
• in the same pan, add the fish stock and your happy spices, reduce by 1/2
• mount with butter
• pull the fish out of the oven and cool slightly on a towel, place on plate, sauce, then the cherry on top, serve piping hot