Preheat oven to 425°F.
Remove fish from refrigerator and place on paper towel lined plate to soak up moisture for 15 minutes. Make sure the fish is dry before cooking.
Season both sides with salt and pepper.
In a large 12 inch pan, heat on high. Add oil and heat until it starts to smoke, reduce to medium-high heat.
Gently place the fish into the pan. Lightly press down on the fish with a spatula to create a nice sear, do not move fish. Cook for 4 to 5 minutes. Remove and place in oven immediately.
Roast the halibut until the internal temperature reaches 135 to 140°F, is opaque and flaky, about 7 to 10 minutes.
Transfer the fish to a paper towel lined plate to soak up any excess oil. Serve immediately with vegetables.