CHEF MEAGAN RECIPE
The delicate taste of halibut lends itself to all kinds of rich sauces and complex recipes, but to truly showcase the deliciousness of a wild-caught fillet is to go with the simplest techniques and the lightest of seasonings. In this case, that's olive oil, lemon, butter, parsley, scallions, a touch of mayo, and freshly grated parmesan cheese, spiked with just a dash of hot sauce. Mix these ingredients in a bowl and set aside. Pop the fillets under the broiler. Slather the mixture on the halibut for the last two minutes of cooking—or until the Parmesan turns golden brown and bubbly. Plate your fish and serve with rice and a tossed green salad. This dish pairs great with your favorite beer, Sauvignon Blanc, or a Sangiovese.