This brown-buttery, lemony fish recipe can also be made with pounded pork or boneless, skinless chicken breasts.
Remove the halibut from the marinade and dredge each fillet in sweet rice flour.
Heat a large sauté pan over medium-high heat. Add the 4 teaspoons olive oil. When the oil is very hot, sear the fish on all sides, about 6 to 8 minutes total, then put the pan and fish, skin-side down, in the oven, and finish cooking, about 5 minutes. Transfer to a plate and reserve.