Pan-Roasted Halibut Steaks

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Appears in Cook's Illustrated March/April 2002, America's Test Kitchen TV

Is it possible to cook halibut steaks that have plenty of flavor and are both tender and moist—and do it quickly?

SERVES4 to 6

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WHY THIS RECIPE WORKS

Chefs often choose to braise halibut instead of pan-roasting or sautéing because this moist-heat cooking technique keeps the fish from drying out. The problem is that braising doesn't allow for browning, therefore producing a fish that the ...

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