Measure all your ingredients & mix thoroughly. If you’re using a squeeze bottle, pour the mix into the bottle and give it a good shake just before use.
Add enough grapeseed oil to coat the bottom of the pan, plus a little extra so it begins to pool, set the burner to medium-low heat. Using a small 8” egg pan with a nonstick coating is best.
Once the pan is hot, and just before the oil begins to really sizzle, squeeze a thin layer of your mix, be cautious as your oil will splatter, so it’s important to keep the heat low
As you watch your mixture cook you will see that the bubbles start at the outside of your pan, and work their way inward, similar to a pancake or crepe batter. Once the bubbling has almost finished, remove the pan from heat and allow your crisp to cool. Remove with a rubber spatula, carefully from the edges.
POMEGRANATE BUTTER SAUCE
2 cups pomegranate juice
1 cup red wine
8 oz butter, cold, cubed
Reduce pomegranate juice and red wine to ½ cup over medium heat
Slowly add butter while constantly swirling in pan, add until all butter is melted and sauce is silky and consistent
2 x 6oz wild-caught halibut
16 oz clarified butter
1g kosher salt
2 thick slices Meyer lemon
Season halibut with salt and refrigerate for 1 hour
In a small saucepan place your lemon wheels at the bottom, set your pieces of fish on top of the lemon slices, cover fish with clarified butter. Bring to low heat, your butter should never reach above 140 F. use a thermometer to monitor the temperature.
As your fish poaches, try to not touch it or move it as this will cause it to flake and change the final appearance.
Your fish should poach for 35-45 minutes if your butter consistently stayed between 130-140 F.
Carefully drain butter from the pan. Remove fish gently to keep its appearance. Be careful, as it will be very fragile.
Pat dry to remove any excess butter and serve immediately