I’ve been serving variations of this dish for years, and it remains one of my favorites. Although halibut is a relatively mild fish, the firm texture makes it hearty enough to stand up to bold sauces. Keep in mind that halibut has a very small window between undercooked and overcooked. Do your best to cook it until the flakes are just loosening at the thickest point, then let it rest and allow the carry-over heat to finish it. It is too precious to serve dry. You can adjust the taste and texture of the sauce by adding or reducing the amount of butter. Sometimes I like this sauce coarse, robust, and thick, other times I want it silky and flowing.
— Susan Volland
Excerpted from Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces by Susan Volland, published by W. W. Norton & Company. © 2018 by Susan Volland. Photography © 2018 by Angie Norwood Browne.