Here is a classic restaurant technique for cooking thicker fillets including halibut, cod, salmon, etc. Simple, simple, simple.
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This technique is fantastic to use on the fattier fish in order to preserve it but also to enhance it's flavors. Halibut works well here but this technique is especially suited for fresh tuna as well as swordfish. a wow for sure.
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There is nothing more flavorful than fish cooked in a broth or sauce. The sauce flavors the fish. The fish flavors the sauce. You don't get that fish smell from searing and it's so easy. She uses cod here but you can certainly use halibut, salmon or mahi.
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