- 2 5 oz halibut fillets
- Zest from one lemon
- 2 tsp Fresh dill finely chopped
- 2 tsp Fresh Italian parsley finely chopped
- 2 tsp Cracked black pepper
- 1 tsp Sea salt
- 2 tsp Dijon mustard
- 1-2 Tbsp Vegetable oil
Halibut Sauce Ingredients
- 1 C Dry white wine
- 1/2 C White wine vinegar
- 1 Tbsp Finely chopped shallot
- 1 lb Unsalted butter, cold
- Kosher salt to taste
- 3 Tbsp Capers
- In a medium bowl, mix together lemon zest, dill, parsley, pepper and salt.
- Lightly brush the halibut fillets with one teaspoon each with mustard. Gently press each fillet mustard side down into the herb mixture.
- In a large skillet, heat the oil to medium-high and place the halibut portions with the herb crust side down into the hot oil. Sear until you see a golden crust around the edges, about 4 minutes.
- Carefully turn the halibut over, and cook for another 4-5 minutes or until the flesh flakes easily with a fork.
- Cut the butter into medium (½-inch) cubes and return the butter cubes to the refrigerator to keep them cold, which is very important.
- Heat the wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.
- Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low, take the cubes of butter out of the fridge and start adding the cubes, one or two at a time, to the reduction, while you whisk rapidly with a wire whisk. Finish with capers and pour over sautéed halibut.
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