Pan-Roasted Halibut Steaks

Name: Pan-Roasted Halibut Steaks
Yield: Serves 4 to 6
Ingredients: 4 tablespoons, unsalted butter (1/2 stick), softened; 1 , canned chipotle chili in adobo, seeded and minced, with 1 teaspoon adobo sauce; 1 medium clove, garlic, pressed through garlic press or minced to paste (about 1 teaspoon); 1 teaspoon, honey; 1 teaspoon, grated lime zest; 2 teaspoons, minced fresh cilantro leaves; 1/2 teaspoon, table salt; 2 tablespoons, olive oil; 2 , halibut steaks, each about 1 1/4 inches thick and 10 to 12 inches long (about 2 1/2 pounds total), gently rinsed, dried well with paper towels, and trimmed of cartilage at both ends

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

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Fish & Seafood

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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