Delicious Pan-Grilled Halibut (or Swordfish, or Salmon)

• One 1 1/4-pound section of skinned halibut fillet, 3/41 inch thick (salmon or swordfish may be used instead)
• 1/2 teaspoon salt
• 1/4 teaspoon ground turmeric
• 2 teaspoons finely grated peeled fresh ginger
• 2 cloves garlic, mashed in a garlic press
• 1 tablespoon lemon juice
• 1/4 teaspoon cayenne pepper, or more, if you prefer
• 1 tablespoon rice flour (use white flour as a substitute)
• 4 tablespoons olive or canola oil

1. Cut the halibut into 4 segments.
2. Rub the salt and turmeric all over and set aside for 20 minutes.
3. Meanwhile, combine the ginger, garlic, lemon juice, and cayenne in a small bowl.
4. Mix.
5. After the fish has sat in the salt mixture for 20 minutes, rub the ginger mixture on all sides, patting it in, then cover and refrigerate 2030 minutes.
6. Preheat oven to 350F.
7. Dust the top and bottom of the marinade-covered fish pieces with the rice flour and pat it in.
8. Line a small baking tray with foil.
9. Set aside.
10. Put the oil on a nonstick frying pan and set over medium-high heat.
11. When hot, put in the fish pieces in a single layer, with one of the rice flourcovered sides down.
12. Let that side brown, about a minute, and then turn to brown the opposite side.
13. Once that has happened, remove fish pieces carefully to the baking tray and place in the oven for 10 minutes or until just cooked through.

section, salt, ground turmeric, fresh ginger, garlic, lemon juice, cayenne pepper, rice flour, olive

Taken from www.epicurious.com/recipes/food/views/delicious-pan-grilled-halibut-or-swordfish-or-salmon-373752 (may not work)