The halibut recipe goes with the succotash recipe of yesterday. The combination of the two dishes is so great you will make it more than just a few times.
Enough fillets for the number of people to be served. Massage the fillets with a lemon olive oil (bought, not just lemons and olive oil),
Sprinkle the fillets with sel de Mer and pepper
Sprinkle black sesame seeds over the top of the fillets
Place on an oiled cookie sheet in a very hot oven 425 degrees for no more than 5 minutes.
Now for the plating……have generous serving of the succotash on a plate and gently spread it out just a tad…..set the fillet on top and add a slice of lemon on the side.
VOILA! It is superb as an appetizer (we had it this way) or add to the sides being served and make it an entree.
Thanks Chef Gillespie of Hester Creek Winery….what a delight this dish was.