Halibut a la Chukar

Name: Halibut a la Chukar
Prep time: 20 min
Cook time: 10 min
Yield: Serves 4
Ingredients: 6 Tbs olive oil; 2 small garlic cloves, peeled & minced; 1 tsp dried basil; 1 tsp salt; 1 tsp pepper; 2 Tbs lemon juice; 4 6 oz. halibut fillets, skin removed; 1 Tbs light olive oil or vegetable oil; To Top: [[Savory Cherry Wine Sauce]] or [[Peach Cherry Salsa]]

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20 minutes

Serves 4

Ingredients

6 Tbs olive oil
2 small garlic cloves, peeled & minced
1 tsp dried basil
1 tsp salt
1 tsp pepper
2 Tbs lemon juice
4 6 oz. halibut fillets, skin removed
1 Tbs light olive oil or vegetable oil
To Top: Savory Cherry Wine Sauce or Peach Cherry Salsa

Directions

In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
Using a large flat skillet pour light olive oil in pan and coat evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes.
Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Note: Use of a cooking thermometer is recommended. Fish is perfectly cooked when thermometer reads 140 degrees.
Top with To Top: Savory Cherry Wine Sauce or Peach Cherry Salsa.