Halibut Cheeks with Lemon-Dill Beurre Blanc - Pacific Seafood

Halibut Cheeks with Lemon-Dill Beurre Blanc

Ingredients

For the fish:
1 lb Halibut Cheeks – Buy Here
1 tsp grapeseed oil (or vegetable oil)
1/4 lemon
1 tsp fresh dill
1 tsp butter

For the beurre blanc:
1 tbsp shallots
2 tbsp white wine
2 tbsp lemon juice
8 tbsp butter
salt and pepper to taste

Directions

Start with the beurre blanc: Cut the butter into small cubes and set aside. Heat a small saucepan on medium heat. Add the shallots, lemon juice, and white wine. Bring to a simmer and reduce the liquid by until it becomes somewhat syrup-like in consistency. Reduce heat to low and slowly whisk in the butter. Season with salt and pepper if desired. Chop the dill and stir it in. Keep the sauce warm and stir occasionally while you cook the fish.

Heat a non-stick pan over medium heat. Add the oil and the butter portioned for the fish. Using a paper towel, pat the Halibut Cheeks dry and sprinkle with salt. Cook the fish for 1 – 2 minutes on each side or until fully cooked on the inside. Squeeze lemon over the fish. Spoon the beurre blanc on top of the fish and serve immediately. Enjoy!