Delayed but here: Pan Seared California Halibut with Red Pepper Aioli

Sorry for the delay, been very busy with my day job.

I'm in Southern California so now halibut and tuna are in season (among others that are just as good---eg seabass). I found a great 1/2 pound of fresh cali halibut and just made this in less than 30 minutes. Quick, easy and just so good. Great for a weeknight "gourmet meal". I really like the taste of the fish so not much seasoning going on here, just partnering it with the aioli. You can buy prepared red pepper aioli but I like making it fresh. Just substitute. I will post this recipe with store bought, but if you want fresh leave me a message and i'll post how I made mine.

1-2 pounds halibut or as big as your skillet can occupy ( I say err on the side of excess :))
1 lemon
1 clove garlic, minced (to your liking)
1 package store prepared red pepper aioli
1 cup dry white wine
1/2 tsp good paprika

In a heated skillet to medium high with ~2tbsp olive oil sear the halibut skin side up ( I skinned the fish-but to your liking) until there is a nice crust on the fish. Timing depends on your fish thickness. Mine was a bit more than an inch thick about 5 minutes- don't over cook you can visually see the fish cooking- if your pan is hot enough you'll see it cook through. Then take it off!

Remove the seared fish add the wine, garlic, paprika, 1 tsp butter and a touch of lemon juice saute for 2 minutes on low, the milk solids will move to the side of the pan essentially leaving infused paprika, lemon and garlic clarified butter. The paprika turns it pink/red and looks nice over the browned white fish. Save keeping warm.

On your plate, spoon about 1 tablespoon of aioli on the plate and spread out so it's uniform but slightly bigger than the fish piece you serve (so you can see it once the fish is placed on top). Place the fish on top of the aioli, such that when cut there is enough for a dip of "sauce" for each bite of fish. Spoon over the fish about a Tbs of infused butter, not a lot just to taste. This is really simple but delicious! I garnished with a sprig of parsley.

I served this with roasted almonds/steamed green beans and fresh basil polenta.

Enjoy!