Pan-Seared Halibut with Salmoriglio

Salmoriglio, a garlicky southern Italian herb and lemon sauce, is a great match for seared or grilled fish. Any leftover sauce will keep for a couple of days in the fridge.

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  2 medium cloves garlic, mashed to a paste with a pinch of salt
  
  


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  1 large lemon, finely grated to yield 2 tsp. zest and squeezed to yield 3 Tbs. juice
  
  


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  3 Tbs. finely chopped fresh parsley
  
  


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  1 Tbs. finely chopped fresh oregano
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1/2 cup extra-virgin olive oil
  
  


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  4 6-oz. skinless halibut fillets (about 1 inch thick)
  
  

In a small bowl, combine the garlic paste, lemon juice and zest, parsley, oregano, 1/2 tsp. salt, and a couple of grinds of pepper. Slowly add 6 Tbs. of the oil in a thin stream, whisking constantly until blended.

Pat the fish dry and season with 1/2 tsp. salt. Heat the remaining 2 Tbs. oil in a 12-inch cast-iron or nonstick skillet over medium-high heat until shimmering hot. Add the fish and cook, undisturbed, until golden-brown, 2 minutes. Flip, then reduce the heat to medium. Continue to cook until the fish is just opaque in the center (use a paring knife to check), 4 to 5 minutes total. Serve with the sauce.