March 25 is an important day in Greece, a double holiday with national and religious significance. Orthodox Christians celebrate the Annunciation of the Theotokos, the day that the Archangel Gabriel announced to Mary that she was to bear a child. Christ's birth followed nine months later, on December 25. It was on Annunciation day, in the year 1821, that a prominent bishop of the Peloponnese named Germanos, proclaimed the beginning of the struggle for Greek independence. Since the fall of Constantinople in 1453, Greece had been under the occupation of the Ottoman empire. A revolution began in 1821 and in 1832 Greece was finally recognized as an independent nation.
- 4 halibut fillets, about 6 ounces each
- Salt and pepper to taste
- Lemon juice to taste
- Flour for dusting the fish
- 3 tablespoons olive oil
- 2-3 tablespoons butter
- Sprinkle the halibut with some lemon juice and season it with salt and pepper. Dust both sides with flour, then shake off the excess flour.
- Heat the olive oil in a heavy pan large enough to hold all four fillets. When the oil starts to smoke faintly, add the halibut. Let it cook on medium high for three to four minutes, until the seared side has turned dark golden brown.
- Turn the fillets over carefully, and lower the heat to medium. Cook for another four minutes or until the internal temperature of the fish reaches 120° F. Check by inserting a cooking thermometer into the thickest part of the fillet.
- Add the butter to the pan and swirl. Don't let it burn. Using a spoon baste the fish with the butter, cooking for another minute.
- Transfer the halibut to a serving platter and let it rest for a couple of minutes before serving.