Seared halibut with honey lavender glaze

Prep: 20 minutes Marinate: 2 hours Cook: 10 minutes Makes: 4 servings Serve the fish with a quick-cooking side, such as Israeli couscous mixed with herbs and tomatoes. 1⁄4 cup honey 1 teaspoon minced fresh lavender leaves or rosemary 1⁄8 teaspoon minced fresh or dried thyme leaves 1⁄8 teaspoon finely grated lemon zest Freshly cracked black pepper 1⁄3 cup plus 1 tablespoon finely chopped fresh basil, parsley or chives (or a combination) 4 pieces, each about 1 inch thick, halibut fillet (about 2 pounds total) Salt Grapeseed oil or olive oil Thinly sliced lemon, for garnish Fresh lavender sprigs, microgreens, pea shoots, sunflower sprouts or baby arugula for garnish, optional

1

Put honey into a small dish, and add the lavender, thyme, lemon zest and pepper to taste. Use a spoon to crush the herbs into the honey. Let stand. (Mixture can be covered and stored at room temperature up to a couple of days.)

2

Place 1⁄3 cup of the herbs in a baking dish. Pat fish dry, then add to pan, turning to coat the fish on all sides with the herbs. Sprinkle fish generously with salt and pepper. Refrigerate covered, about 2 hours.

3

Heat oven to 450 degrees. Heat a large nonstick or other heavy-bottomed ovenproof skillet over medium-high heat. When the pan is hot, lightly brush the fish with oil on all sides. Immediately add the oiled fish, skin side up, to the hot pan. Let sear over the heat about 3 minutes. Carefully flip the fish, then transfer the pan to the oven. Cook until the fish nearly flakes at the thickest portion, about 6 minutes.

4

Remove from oven; carefully transfer fish to a heated serving platter. Scrape any pan juices over the fish. Drizzle with tiny dots of the honey. Serve with lemon slices, fresh lavender sprigs and a garnish of microgreens.

Nutrition information per serving: 502 calories, 37 g fat, 6 g saturated fat, 112 mg cholesterol, 4 g carbohydrates, 4 g sugar, 35 g protein, 346 mg sodium, 0 g fiber