Ingredients
1 lb halibut, cut into 4-oz portions
1 tsp Natural Ancient Sea Salt
½ tsp Black Pepper
3 tbsp Olive Oil, for searing the fish
Optional Topping
Chimichurri Sauce
Instructions
Remove the fish from the refrigerator about 30 minutes before cooking to help
Pat the fish dry on both sides
Season both sides of the fish with the sea salt and black pepper
Heat olive oil in a cast iron skillet or other pan to medium high heat
Add the fish skin side down first and cook for 2-3 minutes per side. The fish will lift easily with a spatula when it’s ready to be turned.
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