Pan Seared Halibut with Lemon Dill Butter

🧂 Ingredients

• 2 8- ounce fresh skinless halibut fillets
• 2 tablespoons oil
• 5 tablespoons + 1 teaspoon unsalted butter
• ½ peeled and small diced shallot
• 1 finely minced garlic clove
• ¼ cup white wine
• 1 tablespoon minced fresh dill
• Juice of ½ lemon
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1

   Season the halibut on both sides with salt and pepper.

2. 2

   Add the oil to a large frying pan and heat over high heat until it begins to lightly smoke.

3. 3

   Place in the halibut, turn the heat down to medium-high, add in 1 teaspoon of butter and cook for 3 to 3 ½ minutes per side or until golden brown and cooked throughout. Remove the cooked halibut and set aside.

4. 4

   Remove most of the oil from the pan and add 1 tablespoon of butter to the pan and cook the shallots and garlic over medium heat for 1 to 2 minutes or until very lightly browned.

5. 5

   Deglaze with the white wine and cook until there are about 1 to 2 tablespoons of liquid left.

6. 6

   Turn the heat off completely and let sit for 1 to 2 minutes before adding in 4 tablespoons of cold butter and mixing until the butter is melted, but not broken. See note on helping to re-emulsify the sauce.

7. 7

   Stir in the dill, lemon juice, salt, and pepper, and mix until combined.

8. 8

   Pour the sauce over the fish and garnish with more dill and lemon slices.