Published March 1, 2002.
We didn't want to make any compromises on either texture or flavor, so we set out to develop a technique for pan-roasting halibut that would produce perfectly cooked, moist, and tender fish. For our best pan-roasted halibut recipe, we used a two-step process to boost flavor and preserve moisture: First, we browned the fish in olive oil on the stovetop in a heavy ovenproof skillet (but on one side only to prevent overcooking), then we put the fish in the oven to finish cooking. To complement the lean fish, we paired the halibut with flavored butter or vinaigrette.
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