This cooking technique requires a slope-sided sauté pan, using medium to high heat and small amounts of butter or oil. This method seals in natural juices, producing a moist and tender inside and a caramelized outside. You may add additional ingredients such as, onions, vegetables, citrus or white wine to enhance the flavours.
Cut the halibut fillets and season with salt and pepper.
Heat a sauté pan with enough oil to cover the bottom to medium-high heat.
Sauté the fillets 3-4 minutes on each side (slightly translucent in the centre, 45-48 °C).
Remove from pan and cover up until serving.
