On Tuesday I bought some halibut (which sadly is about to go out of season). I visited with my friend Google to look for a recipe combining halibut and sage. I ended up with this recipe for Roasted Halibut with Sage, from a fish blog called "Beyond Salmon."
Sorry for this dismal picture - dinner was late and I had two seconds to shoot something!cook's notes
-The recipe calls for duck fat, but allows for a butter substitution for those of us pathetic cooks who don't have a ready supply of duck fat in the fridge. I used olive oil for the first step and butter for the finishing of the sauce.
- I didn't have any pan juices after taking the fish out of the oven, but just put the butter and wine in the dry pan and smooshed the sage around in it.
- My fish pieces broke when I was trying to transfer them out of the pan.
- Cod, monkfish, or striped bass can be used in place of the halibut.
This was a simple, quick, and delicious way to prepare halibut AND to use some of my homegrown sage. My husband and I both loved it. The subtle taste of the fish was front and center complemented nicely by the sage/wine/butter/salt/pepper.