Pan Seared Halibut Topped with Ginger Scallion & Cilantro

Mother's Day began early for us. We dined out at a local Szechuan restaurant. This place was bustling with Chinese and non-Chinese patrons and energetic waiters taking orders and serving food. We were seated almost immediately and as soon as we placed our orders, the dishes arrived in probably less than 10 minutes. The food was fabulous and we will definitely return to try out more dishes. If you live around here and interested in checking it out, here it is. Since we dined out the evening before Mother's Day, followed by next day brunch at a dim sum restaurant and more pampering. I so deserved it but I couldn't take it anymore. It's not that I don't enjoy being pampered but to me, eating out consecutively is a bit too much. Not that I'm trying to safe hubby a few bucks but I happen to know that morning that at our local market, there are some deals going on for Salmon, Halibut and Ribeye Steaks. All I wanted for dinner was some fresh tasty, Omega3 packed healthy option, FISH. Since hubby and son are Red Meat kinda guys, my mental menu would work out perfect for everyone. Hence the photo posted here, lightly pan seared Halibut drizzled with hot oil over fish. Everyone was happy at the end of the meal and proceeded to watching a nice movie at the comfort of our own couch. Fruit was our dessert.

What you Need:

• About 1 lb of Halibut (about two pieces)
  
• Finely shredded young ginger, about 1 Tbsp, more if you like ginger
• Chopped fresh cilantro
• About 2 tsp light soy sauce
• About 2 Tsbp Olive Oil or Peanut Oil
• A dash of Sesame (optional)

Let's get Frying:

Clean and dry fish, set on plate. Heat frying pan over medium high, add 1 Tbsp oil. Lower temp to medium, add fish gently into pan. Leave them there and don't disturb for about 10 minutes. At this point, you can browse through a few pages of your favorite magazine, I like Saveur. Or go to the loo. Or chopped up the condiments, that sounds more like it.

Use a thin spatula, slowly insert under the fish. When it's done right, the fish should come off pretty easily, slowly flip over. The fish should have s light brown crust. Again do not disturb the fish for another 10 minutes at medium temp. The trick to tell whether the fish is done, is when clear juice floats up to the top of the fish. Gently and slowly tranfer the fish with the spatula to warm plate/s if you are sharing. Arrange shredded ginger on top of fish, sprinkle some green onions and cilatro over ginger and around the fish, add a dash of sesame or two. Set the plate/s close to the frying pan. At medium temp, add remaining 1 Tbsp of oil into the pan until warm/hot. Drizzle the hot oil over the fish. Sprinkle remaining scallion and cilantro. Serve imediately. I like to eat mine with fragrant Jasmine rice; and if there is leftover, I'd eat it with "Chook" rice soup for breakfast.