Ingredients:

• 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

*Click on the spice(s) for more suggested uses

Directions:

• 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.