Halibut with Sesame and Chili

It's halibut season on the coast, and the stores are full of fresh pearly filets.   At Finest at Sea, I saw well dressed Asian women buying massive pieces of halibut.    This store has its own fishing boats and all the fish is super fresh.   It's pricey but very high quality.   Their anchovies are the best.  For better prices, check T and T Market on Abbot in Chinatown.  

This recipe is an adaptation of one I saw in the newspaper and it's the perfect way to serve halibut.   My small filet was sooo juicy and tasty.

The sesame seed oil must be from an Asian store with Asian language writing on it.   It should be a darkish colour and it should be fresh and very fragrant.   Keep it in the frig as it goes off quickly.   Use a good brand of Mexican chili.

Ingredients:
Halibut filet for each person (6-8 oz each)
Sea salt
Freshly ground pepper
EVOO
Sesame seed oil
Chili powder (sweet)

Instructions:
Heat the frying pan on medium, and then add a good amount of oil.
Meanwhile, dry the fish and season with salt and pepper.
Put the stove fan on to remove odors and grease.
Put the fish into the pan when the oil is hot and leave it alone for 5 minutes.
Meanwhile, mix 2 tsp. sesame oil and 1 tsp. chili powder per person in a small bowl.
When the fish lifts up easily, turn it over and cook another 3 minutes or until there is about 1/8 inch of  uncooked in the middle of the thickest section.   Take it out of the pan at that point, and it will finish cooking on the plate.  
Drizzle the sauce over the fish and serve immediately.  

15 minute dinner:
Slice and steam some green cabbage, while you are frying the fish.  Toss with butter, salt and pepper.  Then quickly peel and slice a mango onto your plate.   Pop the fish onto your plate and eat.