I rarely buy halibut as it is so expensive but luckily The Central Market was discounting $10 which basically cut my cost in half.
Once I got this rare treasure home I didn't know what to do with it. Certainly I didn't want to take a chance on ruining it. Mark Bittman had the answer in How to Cook Everything with this simple but delicious recipe which pleased everyone in our house ... no easy feat!
This recipe is best with mild-flavored steaks: cod, grouper, halibut, monkfish, and tilefish.
1 tablespoon peanut or vegetable oil
1 or 2 halibut steaks, a total of about 1-1/2 pounds
1 tablespoon minced garlic
1 tablespoon peeled and minced or grated fresh ginger
1 teaspoon dark sesame oil
1 tablespoons soy sauce
1/2 cup chicken, beef, or vegetable stock, or water (I used chicken stock)
1/4 cup minced scallions
Heat a large non-stick skillet over medium-high heat for 2 or 3 minutes. Add the oil and raise the heat to high; cook the fish for 60 to 90 seconds on each side, just until it begins to brown.
Turn the heat to medium-low. Sprinkle garlic and ginger around the fish, then drizzle the sesame oil over it. Add soy sauce and stock or water to skillet, raise heat to medium, and bring to a boil. Turn heat to low and cover.
Cook for 5 minutes. Remove cover and, with the fish still in the liquid, raise heat to high and reduce liquid by about half (this should only take one minute or two).
Serve the fish over rice, with some of the sauce spooned over and garnished with scallions.