2 six ounce halibut filets, skin on
salt and pepper to taste
½ cup all purpose flour
2 tablespoons canola oil
In a sauté pan over medium to medium high heat, add canola oil and bring to temperature. Combine salt and pepper with flour. Dredge halibut in flour, cook for 2 ½ minutes per side for a ¾” thick filet.
Top with tartar sauce and serve immediately.
Market Street Tartar Sauce
Method: Combine all ingredients and refrigerate 30 minutes prior to serving.