This also is a great recipe for fish. Very simple yet very tasty!

For the halibut steaks:

2 tablespoons olive oil
2 halibut steaks , each about 1 1/4 inches thick and 10 to 12 inches long (about 2 1/2 pounds total), gently rinsed, dried well with paper towels, and trimmed of cartilage at both ends
table salt and ground black pepper

1. Adjust oven rack to middle position and heat oven to 425 degrees. When oven reaches 425 degrees, heat oil in 12-inch, heavy-bottomed, ovenproof skillet over high heat until oil just begins to smoke, about 2 1/2 minutes.

2. Meanwhile, sprinkle both sides of both halibut steaks generously with salt and pepper. Reduce heat to medium-high, swirl oil in pan to distribute; carefully lay steaks in pan and sear, without moving them, until spotty brown, about 4 minutes (if steak is thinner than 1 1/4 inches, check browning at 3 1/2 minutes; thicker steaks of 1 1/2 inches may require extra time, so check at 4 1/2 minutes). Off heat, flip steaks over in pan using two thin-bladed metal spatulas.

3. Transfer skillet to oven and roast until instant-read thermometer inserted into steaks reads 140 degrees, flakes loosen, and flesh is opaque when checked with tip of paring knife, about 9 minutes (thicker steaks may take up to 10 minutes). Remove skillet from oven and separate skin and bones from fish with spatula. Transfer fish to warm platter and serve immediately, with chipotle garlic butter.

For Chipotle Garlic Butter:

4 tablespoons unsalted butter (1/2 stick), softened
1 chipotle chile en adobo (medium), seeded and minced, with 1 teaspoon adobo sauce
1 medium clove garlic , pressed through garlic press or minced to paste (about 1 teaspoon)
1 teaspoon honey
1 teaspoon grated lime zest
2 teaspoons minced fresh cilantro leaves
1/2 teaspoon table salt

1. Beat butter with fork until light and fluffy; stir in remaining ingredients until thoroughly combined. Dollop a portion of butter over pieces of cooked fish, allowing butter to melt; serve immediately.

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