It is currently halibut season and I decided to take full advantage. Using the butter roasting technique I learned in the cooking class I made butter roasted halibut. The best part about butter roasting is that it keeps the fish moist. To make this dish the first thing you need to do is season your fish. I used kosher salt, white pepper, cayenne pepper, paprika, and dill. After seasoning the fist lightly sprinkle with canola or peanut oil, you need to use an oil that has a high smoking point. Next preheat the pan over high heat, then place a small amount of oil in the pan, enough to coat the pan. Place fish in pan and sear over high heat for 1 minute. Then turn down heat to medium high and cook until half way up the fish turns white. Flip the fist then add 3-4 Tbs of unsalted butter to pan. As the butter melts take a spoon and baste fish with butter for 3-4 minutes. With fish the cooking times will vary depending on the thickness of the pieces, the ones I used were ~2 inches thick. Once fish is done remove from pan and place on plate, covering with tin foil. use leftover butter in pan to saute vegetables. Be sure to take full advantage of the halibut that is available now, it is a delicious fish. Enjoy!