- 4 6-ounce halibut fillets (can substitute firm-fleshed white fish)
- Olive oil, salt and pepper
- For the Sauce:
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 1 cup Italian parsley leaves
- 1 head roasted garlic, pulp mashed
- 1/2 cup olive oil
- Salt and pepper, to taste
- Red pepper flakes, to taste (optional)
Preheat the oven to 275 degrees. Massage olive oil into fish; season with salt and pepper. Sear in a smoking hot grill pan or cast iron skillet. (When you first add the fish, give the pan a little shake to make sure it doesn't stick. Then leave it alone for at least two minutes to let it get its sear on.) Flip the fish and finish in the oven for 10 minutes, or slightly longer for thicker fillets.
To make the sauce: In a food processor, pulse herbs with the pulp from the roasted garlic until they're roughly chopped. Run the blade while adding olive oil until it's the consistency of pesto. Season and serve on top of the cooked fish.