Instructions:

• Preheat your oven to 350°F to prepare for finishing the halibut fillets after searing.
• Pat the halibut fillets dry with paper towels to remove any excess moisture. This step ensures a golden sear and prevents steaming.
  3 halibut fillets
• Add a drizzle of canola oil to the halibut and coat on both sides. This will help the seasoning stick.
  1 bablespoon canola oil
• Season both sides of the halibut fillets generously with salt and black pepper. Set aside while you heat the pan.
  Salt and Pepper
• Heat a large skillet over medium-high heat. You can use a nonstick skillet , a cast iron skillet, or a stainless steel skillet for this recipe.
• Once the skillet is hot, add the canola oil. Allow the oil to become hot.
  2 tablespoons canola oil
• Carefully place the seasoned halibut fillets in the skillet, skin side up, ensuring they are not overcrowded. Cook for 2-3 minutes on the first side until a golden brown crust forms.
• Using spatula, gently flip the halibut fillets and add the butter to the skillet.
  3 tablespoons butter
• Tilt the skillet slightly to get the butter to the bottom of the pan and use a spoon baste the halibut fillets with the melted butter. Basting helps to keep the fish moist and flavorful.
• Transfer the skillet to the preheated oven and continue cooking the halibut for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
• Once cooked, remove the skillet from the oven and let the halibut rest for a few minutes before serving. This allows the juices to redistribute and ensures a tender texture.
• Serve the cooked halibut hot. Place fish on a plate and garnish with fresh lemon wedges and herbs if desired.
  lemon wedges, Herbs