Here are two easy-to-make, no-fuss recipes from David Robertson, chef and owner of the Dirty Apron Cooking School & Delicatessen in Vancouver.
He says the key to searing fish properly is to let the pan and oil get hot enough so that the oil rolls around like water.
For the steak, he recommends allowing it to rest for five minutes after taking it off the grill to let the juices settle, and to check for doneness with a meat thermometer rather than slicing the meat open.
Fleur de sel is a type of moist sea salt that is hand harvested in France. It is available in gourmet shops and some supermarkets.
Grilled Rib-Eye Steak
“In the summer, the steak is fantastic served over a salad or a Mediterranean-style couscous.
“In the winter, I like to serve it with a truffle pomme puree and roasted mushrooms,” says Robertson. He suggests using a shallow glass pan for marinating the steaks so that the meat lies flat and is evenly marinated.
2 rib-eye steaks (each 175 g/6 oz)
15 ml (1 tbsp) olive oil
15 ml (1 tbsp) maple syrup
15 ml (1 tbsp) soy sauce
7 ml (1/2 tbsp) ground black pepper
2 cloves garlic, minced
2 sprigs fresh thyme
2 sprigs fresh rosemary
Fleur de sel, to taste
In a mixing bowl, combine all ingredients and let marinate for about 2 hours.
Preheat grill on high. Remove steaks from marinade and pat dry with a paper towel. Season with fleur de sel and transfer to grill; cook for 4 to 5 minutes on each side for medium rare. (Using a digital thermometer the internal temperature on a medium-rare steak should be 52C (125F.) Remove steaks from grill and let rest for 5 minutes.
Makes 2 servings.
“I love to serve halibut with olive oil-crushed fingerling potatoes and roasted tomatoes,” Robertson says.
He advises using either grapeseed or canola oil.
These oils offer a higher smoking point which is important when searing the halibut. Most olive oils break down at 180C (350F) whereas canola and grapeseed oils can be heated to 230C (450F).
2 halibut fillets (175 g/6 oz each)
Fleur de sel and white pepper, to taste
Grapeseed or canola oil
15 ml (1 tbsp) unsalted butter
Juice of 1/4 lemon
Preheat oven to 200C (400F).
Season halibut on both sides with fleur de sel and white pepper.
Heat a pan on high heat and coat pan lightly with oil. Before adding halibut, ensure pan and oil are very hot, with the oil moving back and forth in the pan like water.
Place halibut in pan, presentation side down. Cook for 1 minute, then place pan in oven until halibut is just cooked through, about 5 minutes.
Remove pan from oven and add butter and lemon juice to pan.
Flip fish over and let sit for 1 minute. Halibut should be a nice golden brown on top.
Makes 2 servings.