Pan+seared+Halibat

=Pan-Seared Halibut with Salmoriglio- Abigail Turner=

In a small bowl, combine the garlic paste, lemon juice and zest, parsley, oregano, 1/2 tsp. salt, and a couple of grinds of pepper. Slowly add 6 Tbs. of the oil in a thin stream, whisking constantly until blended. Pat the fish dry and season with 1/2 tsp. salt. Heat the remaining 2 Tbs. oil in a 12-inch cast-iron or nonstick skillet over medium-high heat until shimmering hot. Add the fish and cook, undisturbed, until golden-brown, 2 minutes. Flip, then reduce the heat to medium. Continue to cook until the fish is just opaque in the center (use a paring knife to check), 4 to 5 minutes total. Serve with the sauce.
 * 2 medium cloves garlic, mashed to a paste with a pinch of salt
 * 1 large lemon, finely grated to yield 2 tsp. zest and squeezed to yield 3 Tbs. juice
 * 3 Tbs. finely chopped fresh parsley
 * 1 Tbs. finely chopped fresh oregano
 * Kosher salt and freshly ground black pepper
 * 1/2 cup extra-virgin olive oil
 * 4 6-oz. skinless halibut fillets (about 1 inch thick)