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Halibut with Bema and Pas Lemon & Garlic Oils

Serves 4


1/4 cup

Bema and Pas Garlic infused extra virgin olive oil


Bema and Pas Meyer Lemon infused extra virgin olive oil

1/2 tsp

Anchovy paste

1 pinch

Crushed red pepper flakes

2 heads

Escarole, dark outer leaves discarded then coarsely chopped


Salt and pepper, to taste


60oz. halibut fillets


1.           Preheat the oven to 400.

2.           Meanwhile, in a large skillet, heat 1 tablespoon each of the Bema and Pas Garlic & Meyer Lemon oil, anchovy paste and crushed red pepper and cook over moderate heat, stirring, until fragrant, about 30 seconds. Add the escarole and cook over moderately high heat, stirring, until barely wilted, about 3 minutes. Season with salt and black pepper.

3.           In a large ovenproof skillet, heat the remaining Garlic & Meyer Lemon olive oils until shimmering. Season the halibut fillets with salt and black pepper and add them to the skillet. Cook over high heat until beginning to brown on the bottom, about 3 minutes. Transfer the skillet to the oven and roast the halibut for about 5 minutes or until just white throughout.

4.           Briefly warm the escarole over moderately high heat, until hot but still crisp- tender, about 1 minute.

5.           Spoon the escarole onto plates, using a spatula, top the escarole with a halibut fillet; browned side up. Drizzle with a little extra Bema and Pas Meyer Lemon Olive oil serve.


Recipe courtesy of Bema and Pas Products