1-2 Halibut fillets (dry thoroughly)

Olive oil to generously cover bottom of pan

1 to 2 shallots, chopped fin

1 Cup white wine

2 Teaspoons lemon juice

12 Tablespoons cold unsalted butter, cubed

Salt and white pepper, to taste

 

Heat grill on high, and place cast iron skillet over heat.

Let pan get scorching hot, and then add olive oil.  Wait about 30 seconds for oil to heat (it will have a shimmery look) and place halibut in pan.  Use spatula to press down halibut to make sure all surfaces get brown.  Cover grill with lid and cook about 5 minutes.  Flip halibut over and repeat process, closing lid and cook for another 5+ minutes depending on thickness.

Buerre Blanc: 

Combine the shallots, white wine, and lemon juice in a stainless steel saucepan over high heat and reduce to 2 tablespoons.  Add the cream to the reduction.  Once the liquid bubbles, reduce the heat to low.  Add the butter, one cube at a time, whisking first on the heat and then off the heat.  Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.  Season with salt and white pepper.

Serve over steamed vegetables, and drizzle with sauce.

Thanks Jessica- we're so glad you LOVE your halibut!!