White Wine, Lemon & Dill Halibut over Rice

Pan-seared halibut in a white-wine-and-butter pan sauce, brightened with fresh dill and lemon. Serves two — and the sauce is everything.

Serves: 2

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Ingredients

• 2 (8-ounce) fresh skinless halibut fillets (or cod)
• 2 tablespoons oil
• 5 tablespoons + 1 teaspoon unsalted butter
• ½ shallot, peeled and small diced
• 1 garlic clove, finely minced
• ¼ cup white wine
• 1 tablespoon fresh dill, minced
• Juice of ½ lemon
• Salt and pepper, to taste
• 2 cups basmati rice (cooked, with 3 tbsp butter stirred in)

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Directions

1. Season the halibut on both sides with salt and pepper.
2. Add oil to a large frying pan and heat over high until it begins to lightly smoke. Place the halibut in, turn heat down to medium-high, add 1 teaspoon of butter, and cook 3–3½ minutes per side until golden brown and cooked through. Remove fish and set aside.
3. Add 1 tablespoon of butter to the pan and cook the shallot and garlic over medium heat for 1–2 minutes until very lightly browned.
4. Deglaze with the white wine and cook until 1–2 tablespoons of liquid remain.
5. Turn off the heat. Let it sit 1–2 minutes before adding 4 tablespoons of cold butter, swirling until it melts into a glossy sauce (don’t let it break).
6. Stir in the dill, lemon juice, salt, and pepper. Pour the sauce over the fish and garnish with more dill and lemon slices. Serve over buttered basmati rice.