The dinner plan was salmon tacos with tomatillo-avocado slaw. But in Whole Foods halibut looked much more attractive. I also decided in favor of brocollini instead of regular green cabbage for slaw.
I was thinking of poaching halibut steaks in olive oil but ran out of time so decided to simply pan roast them: and was lucky to find the appropriate recipe in Cooks Illustrated that worked perfectly.
While roasting fish i steamed brocollini and made a tomatillo-avocado sauce that came out very tasty and worked exceptionally well over both fish and cabbage. So i decided it’s worth writing the recipe down: process 2 tomatillos, 3 partially deseeded serrano chiles and clove of garlic in food processor into paste, add 4oz of sour cream and blend again, then add couple of hass avocado and pulse several times until you get the texture you like. Add salt to taste.