This fish is not braised "per se" however it lends itself to the technique. I enjoy using this technique because there is "No" loss of flavor because it all goes into the broth that makes the sauce. At the restaurant, we make a halibut-tomato water broth. We pan roast the halibut and cook it on one side until med. rare. Then we take the fish out of the pan and deglaze the fond with the broth. This broth is fortified with fresh clams, mussels, shrimp and scallops. Once the mixture is brought up to temp we place the halibut and place in the oven until med. well. We finish the dish with numerous starch's depending on the fish and season. In this picture it is heirloom potatoes but we have moved on to saffron-orzo. Balance out the dish with a touch of lemon juice, fresh snipped basil or cilantro and infused olive oil. JM
