Yield: 4 Servings
1 ½ -2 lbs Halibut, cleaned
2 bunches Spring Onions, thinly sliced
2 Tbsp Butter
2 Tbsp Canola or Rice Bran Oil
Add ½ Tbsp of oil to a sauté pan and place over medium heat. Sauté sliced spring onions for 2 minutes, until just tender. Remove from pan and set aside.
Season halibut with a small amount of salt and pepper. Add remaining oil to the same pan as onions were cooked in and allow to heat. Carefully place halibut in pan, skin side down. Cook for 4 minutes and flip. Cook for 5 minutes and add butter to pan. Baste skin side with butter from pan. To check doneness use a fork to separate some of the flesh. If the fish is pure white throughout, than it is fully cooked. Serve with sautéed onions and mojo sauce.
Herb Mojo:
½ cup Mint Leaves
2 Tbsp Sorrel, chopped
2 Tbsp Cilantro
2 Tbsp Fresh Lime Juice
¼ cup Extra Virgin Olive Oil
2 tsp Garlic, minced
2 Tbsp Spring Onion, minced
1/8 tsp Crushed Red Pepper Flakes
¼ tsp Salt
Add all ingredients to a blender or food processor and puree until well combined. Will remain slightly chunky.