Recipe by I Cook Therefore I Am
From the Costco recipe magazine. Posted for safe keeping
Top Review by elizabeth.kronoff
I would give this 3.5 if I could. I'm not an expert in cooking fish but I do enjoy eating it. I had to substitute 3 tbsps lemon juice and 1 tsp pepper (white finely ground) for the lemon pepper. The fillets I used were one inch thick. This recipe has a nice light flavor and is pretty easy, but requires a couple of modifications. First, medium for that long, at least with our stovetop and pans, browned the butter and the garlic too much. I had to reduce it to medium-low halfway through to prevent burning. This required extending the cooking time by about ten minutes. I felt that for my taste, it was a little low on garlic. But I loved the buttery finish and also how much the fish came through, because halibut has such a delicate flavor. I will make it again in a pinch but I'd prefer to find a recipe that resulted in a better texture.
- 2 tablespoons butter or 2 tablespoons olive oil
- 2 teaspoons garlic, minced
- 2 -6 ounces alaskan halibut fillets
- 1 teaspoon lemon pepper
- 2 lemons, cut into wedges
Directions See How It's Made
- Melt butter in a skillet over medium high heat; stir in garlic.
- Season halibut on both sides with lemon pepper and salt.
- Place halibut in the skillet and cook for 10 minutes per inch of thickness, or until the fish flakes easily, turn one halfway through cooking to brown on both sides.
- Serve with lemon wedges.