Halibut a la Chukar

Name: Halibut a la Chukar
Prep time: 20 min
Cook time: 10 min
Yield: Serves 4
Ingredients: 6 tablespoons olive oil; 2 small garlic cloves, peeled & minced; 1 teaspoon dried basil; 1 teaspoon salt; 1 teaspoon pepper; 2 tablespoons lemon juice; Four 6 oz. halibut fillets, skin removed; 1 tablespoon extra virgin olive oil; To Top: Savory Cherry Wine Sauce

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20 minutes

Serves 4

Ingredients

6 tablespoons olive oil
2 small garlic cloves, peeled & minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
2 tablespoons lemon juice
Four 6 oz. halibut fillets, skin removed
1 tablespoon extra virgin olive oil
To Top: Savory Cherry Wine Sauce

Directions

In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper, and lemon juice. Add fillets, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
Using a large flat skillet pour oil in pan and coat evenly. Warm over high heat until smoking, then add 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.
Note: Use of a cooking thermometer is recommended. Fish is perfectly cooked when thermometer reads 140 degrees.
Top with Savory Cherry Wine Sauce.