This dish is called pa gireum in Korean, and it is super easy and very flavorful. Some people prefer to serve it over rice to soak up the oil, other say to serve it with bread to soak it up. We do neither, but store it to use in something later, like a stir fry. We had it here with my fruity beet gazpacho, for a simple, quick, nutritious meal.

Scallion Oil Halibut Recipe

Coarse kosher salt
8 ounces halibut (or other white fish)
6 tablespoons extra-virgin olive oil
1 bunch scallions, thinly sliced crosswise (1 heaping cup)
Flaky sea salt, for serving (optional)

Sprinkle a heaping ¼ teaspoon kosher salt over the fish fillets and refrigerate, uncovered, to brine and air dry a little, about 10 minutes.

Meanwhile, add the olive oil and sliced scallions to a small cold skillet and bring to a simmer over medium heat. Cook, stirring occasionally, until most of the scallions are dark green and some are brown, anywhere from 7 to 12 minutes. Turn off the heat but keep the skillet on the burner.

Gently and immediately add the fish to the skillet, cutting into two or three pieces to fit as needed. Spoon some of the hot oil over the fish. Leave the fish to cook in the residual heat on the first side, 1 to 3 minutes, then flip and cover with the fried scallions and let cook on the second side until the insides are no longer translucent, 1 to 5 minutes. Sprinkle with the flaky sea salt, if using.

Serve immediately. Enjoy!