Instructions: Place glaze ingredients in a non-reactive bowl and whisk to combine. Heat a non-stick skillet over medium-high heat. Dip the halibut medallions in the glaze, turning to coat thoroughly.

Add oil to skillet, then fish. Turn every minute or so until all sides take on a golden tint, brushing on extra glaze if desired. The halibut is done when the edges just start to flake, about 4 minutes total.

Serve with sauteed spinach tossed with toasted sesame seeds.

This recipe yields 6 servings.

Comments: The largest of the flatfish, the halibut has an almost crab-like sweetness and a lean, firm texture that makes it suitable for almost any cooking method. Look for the freshest halibut in spring and summer.

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