Name: Anchovy-Garlic Butter with Lemon and Parsley
Total time: 25 min
Ingredients: 4 tablespoons unsalted butter (1/2 stick), softened; 1 anchovy fillet , minced to paste; 1 medium clove garlic , pressed through garlic press or minced to paste (about 1 teaspoon); 1 1/2 teaspoons lemon juice; 2 tablespoons minced fresh parsley leaves; 1/2 teaspoon table salt

Why This Recipe Works

We didn't want to make any compromises on either texture or flavor, so we set out to develop a technique for pan-roasting halibut that would produce perfectly cooked, moist, and tender fish. For our best pan-roasted halibut recipe, we used a two-step process to boost flavor and preserve moisture: First, we browned the fish in olive oil on the stovetop in a heavy ovenproof skillet (but on one side only to prevent overcooking), then we put the fish in the oven to finish cooking. To complement the lean fish, we paired the halibut with flavored butter or vinaigrette.

Instructions

Beat butter with fork until light and fluffy; stir in remaining ingredients until thoroughly combined. Dollop a portion of butter over pieces of cooked fish, allowing butter to melt; serve immediately.