2 - 6 ounce fillets of wild caught halibut

Pacific Smoke Sea Salt to taste

Freshly ground black pepper to taste

2 Tbsp. extra virgin olive oil

2 Tbsp. unsalted butter

2 Tbsp. sherry vinegar

Pat the fillets dry with paper towels and season generously with Pacific Smoke and freshly ground black pepper.

In a nonstick skillet, heat the olive oil over high heat.

Add the fillets and sear undisturbed for one minute.

Place the entire skillet in the oven and roast for 4 minutes.

Turn the burner to medium. Return the pan to the burner, and flip the fillets.

Add the butter to the pan and swirl. As butter foams, baste the fillets with the butter for one minute. Add the sherry vinegar to the pan, swirling until fragrant.

Remove from heat and allow to rest for 2 minutes before serving.

Serve with roasted Brussels sprouts, and drizzle with pan juices.