March 25 is an important day in Greece, a double holiday with national plus religious significance. Orthodox Christians celebrate the Annunciation of the Theotokos, the day that the Archangel Gabriel announced to the Theotokos that she was to bear a child, and wouldn't you know it, Christ's birth followed exactly nine months later, on December 25! Gabriel knew what he was talking about, right? I've never heard of a gynaecologist who could predict a delivery day with such certainty ...
Okay, I am back. Suddenly, I was hit by lightning, and I have no idea why or how because I am indoors. How did lightning get to me? I am mostly fine, I had to reboot my computer, and my hair is a bit singed and smoking but I'm not too concerned because I'll use the smoke and stuff as a fashion statement.
Anyway, in the year 1821, on Annunciation Day, 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 stifling under the occupation of the Ottoman empire. A revolution began in 1821 and in 1832 Greece was 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
- 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 large heavy pan. 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.