Directions

Pan Roasted Atlantic Halibut

1. Pat the halibut dry with paper towels.

2. Season the top and bottom of the portions with kosher salt.

3. Heat the 11” NanoBond® Skillet over medium-high heat and add enough grapeseed oil to create a layer 1/8” deep in the bottom of the pan.

4. Once the oil begins to ripple and you begin to see faint whisps of smoke, carefully lay the nicest surface of the halibut down into the oil.
5. Turn the heat down to medium, then continue to cook the fish until it is a deep golden brown.
6. Gently turn the portions over and continue to cook for about 30 seconds.
7. Carefully pour out most of the oil into a heat resistant container, then return to heat.
8. Add the cubed butter to the pan. Once the butter is melted and begins to foam, add the crushed garlic and thyme.
9. Tilt the pan towards you to pool the butter near the handle. Baste the fish with a large spoon until the butter browns and the fish is cooked to your liking.
10. Remove the fish from the pan and set on a few layers of clean paper towels to drain.
11. Finish the halibut with a light sprinkle of finishing salt and serve immediately.

Whole Grain Mustard Sauce

1. Combine the wine and shallots in the 2-qt. NanoBond® Saucepan over medium heat.

2. Reduce until almost all of the liquid has evaporated.
3. Add the heavy cream then continue cooking until it is reduced by half.
4. Over medium-low heat, add one third of the butter at a time and whisk until emulsified. Repeat with the remaining thirds of butter.
5. After all the butter has been emulsified, remove the sauce from the heat and whisk in the Dijon and whole grain mustards.
6. Taste and adjust the seasoning with kosher salt.
7. Serve immediately.