NuWave PIC Gold - Pan-Seared Halibut

52 • NuWave
®
PIC Gold Complete Cookbook
Pan-Seared Halibut
Serves: 4
30 ml grapeseed oil
4 (6-oz) halibut lets
14 grams salt
14 grams cracked black pepper
2 sprigs fresh thyme
Juice from 1 lemon, divided
15 ml olive oil
12 oz halved heirloom tomatoes
5 grams chopped garlic
30 grams chopped parsley
Directions:
1. Heat grape seed oil in large sauté
pan on Medium-High (190°C).
2. Season sh with salt and pepper
and place in hot pan.
3. Cook sh for 3-4 minutes per side.
4. Combine thyme with ½ lemon juice
in small bowl and baste
sh with sauce.
5. Transfer sh to serving
platter to rest.
6. Add olive oil to same pan used to
cook sh and stir in tomatoes, garlic
and remaining lemon juice.
7. Cook sauce for 2 minutes.
8. Stir in parsley and pour
sauce onto sh.
Tip: This procedure will work great
with any type of white sh.