Allow thawed fish to stand at room temperature for 15 minutes.
Pat dry both side of the fish to minimise oil splatter.
Season both sides of halibut generously with salt and pepper.
Heat pan on med high, and add oil till about 1/8 inch of side of pan.
When oil is shimmering, add halibut presentation side down.
Hold it down for 30 secs.
Leave it to cook for 4-5 minutes until bottom is golden brown.
So not move the fish, we want a nice sear!
Flip the fillet, reduce heat to med-low, and cook through (about 3 minutes).
Transfer fillet to paper towel to remove some of the excess grease.
Use the same pan for the sauce.
Pour out all but 1 tbsp remaining oil.