Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle ...

Halibut is probably best prepared with plenty of liquid: pan fry it in melted butter and olive oil and baste regularly, or poach it in liquid to keep it moist. It needs to be cooked until the ...

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Add the butter and garlic to a pan over medium-high heat ... If you’re loving this Lemon Butter Halibut and want more buttery ...

“I’ve used this seasoning twice since I got it last week,” one reviewer wrote. “Once on pan-seared chicken breasts and once ...

Use your hands or two forks to flake the seared halibut. Once the potatoes are fork-tender and the soup has thickened, remove the soup from the heat. Add the flaked halibut and heavy cream and stir to ...

Beef is big as BJ’s and Outback come up with new ways to smother steak, Norms goes retro and Lazy Dog makes a huge meatball.

and luring former Della Femina chef Kevin Penner to invent a Southeast Asian menu that includes a tangy langoustine appetizer and Penner's signature dish of pan-seared halibut. The sold-out crowds ...

Heat a large Dutch oven over medium heat. Swirl in 6 tablespoons olive oil. Once hot, add leeks and shallots. Season with salt and pepper. Cook until soft but not colored, about 7 minutes. Stir in ...

Cool and add to the Greek salad served, with seared Halibut. In a large serving bowl ... In a medium frying pan, bring oil to shimmer and sear all sides of the halibut for 2 minutes.