Before I cook the halibut, I lightly salt with sea salt on both sides. I also add a bit of course ground black pepper. In the pan, I put a small amount of oil. My favorite to use is coconut oil but I will also sometimes use extra virgin olive oil. Occasionally, I will use organic butter. I cook the halibut on a very low fire because although it is not as delicate as some white fish, it is still pretty delicate and it is really easy to over-cook it. If it starts to stick at all, I add a few drops of water to prevent it from browning on the bottom because to me this can ruin the flavor if it browns too much (a little brown is good). Then right before I take it out I squeeze fresh lemon all over it. I serve it up and eat it hot. Yummy! It takes about 5-7 minutes to cook it this way.
Shrimp is very high in omega-3 which is super-nutrient severely lacking in most people's diet. Moreover, shrimp contains the form of omega-3 that can be used directly by the body - DHA and EPA. This means that most of the omega-3 that you eat in shrimp will be absorbed by the body. This is not true for vegetarian sources of omega-3 which contain ALA, which must be converted to DHA and EPA in the body before it can be utilized. Unfortunately, even in a super healthy person, ALA is only converted at a rate of 20-25%.