This is one recipe where using fresh herbs will really make a difference.
Pan-Seared Halibut with Thyme-Rosemary Crust
Serving Size: 6
6 – 6 oz Topline Foods Wild Caught Halibut
2 tablespoons fresh thyme — chopped
2 tablespoons fresh rosemary — chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons peanut oil — (or pecan)
1 tablespoon olive oil — (or nonstick pan)
mixed greens — optional
1. Heat oven to 450. Pat tuna dry with paper towels. In a small bowl, combine thyme, rosemary, salt and pepper.
2. Coat entire tuna loin with the peanut (or pecan) oil. Rub herb mixture over tuna loin, coating evenly.
3. Heat a large ovenproof skillet or grill pan over high heat. Add olive oil and heat until hot but not smoking. Place tuna in hot skillet; sear 1 to 2 minutes on both sides. Carefully transfer hot skillet containing tuna to oven. Pan roast until done–3 to 5 minutes for medium rare, 5 to 8 minutes for medium or 10 to 12 minutes for well done.
4. Line platter with dressed mixed greens (any vinaigrette you like will be great), if desired. Slice tuna and place on greens. Enjoy!
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