Description
Tender halibut in a luxurious, lemony dill beurre blanc sauce. An elegant, healthy 30-minute meal.
Ingredients
Scale
- For the beurre blanc sauce:
- 8 tbsp cold unsalted butter, cubed
- 1 tsp fresh dill, finely chopped
- Salt to taste
- 1 tbsp minced shallots
- 2 tbsp lemon juice
- White pepper to taste
- 2 tbsp dry white wine (e.g., Sauvignon Blanc)
- For the halibut:
- 1 tsp grapeseed oil
- 1/4 lemon
- 4 to 8 pieces halibut cheeks (or 2 fillets)
- 1 tsp unsalted butter
Instructions
- Prep ingredients: Mince shallot, juice lemon, chop dill, cube butter. Pat fish dry.
- Make sauce base: Simmer shallots, lemon juice, and wine in a saucepan until reduced by 2/3 and syrupy.
- Emulsify sauce: Turn heat to low. Whisk in cold butter cubes one at a time until smooth. Season with salt and white pepper. Keep warm.
- Cook fish: Heat oil and 1 tsp butter in a skillet. Season fish, cook 1-2 mins per side until golden and cooked through. Squeeze lemon over.
- Finish sauce: Whisk chopped dill into the warm beurre blanc.
- Serve: Plate fish and spoon sauce generously over the top.
Notes
Sauce is best served immediately. Use any firm white fish as a substitute for halibut cheeks.
Keywords: healthy halibut recipe, beurre blanc sauce, easy fish dinner, French seafood, halibut cheeks, 30 minute meal, dill sauce
