Halibut with Brown Butter, Lemon and Aged Fish Sauce

Entrées & Sides
Featuring BLiS Barrel-Aged Fish Sauce
By Andrew Zimmern - Food and Wine

 
Halibut with Brown Butter Ingredients

• 1/4 cup wheat berries
• 1 stick salted butter
• 3 tablespoons grape seed or canola oil
• Four 6-ounce skinless halibut fillets
• Kosher salt
• Freshly ground pepper
• 3 celery ribs, thinly sliced
• 1 bunch of scallions, minced (1 cup)
• 1 dried hot chile, such as árbol
• 2 tablespoons fresh lime juice
• 3 tablespoons BLiS Barrel-Aged Fish Sauce
• Steamed white rice, for serving

Halibut with Brown Butter Directions

• In a small saucepan of boiling water, cook the wheat berries until tender, 20 to 40 minutes. Drain and spread out on a plate to cool.
• In a small skillet, toast the wheat berries until golden and crunchy, 7 to 8 minutes.
• Meanwhile, in a small saucepan, melt the butter. Cook over moderate heat until golden brown and nutty-smelling, 5 to 7 minutes.
• In a large nonstick skillet, heat the oil until shimmering.
• Season the halibut with salt and pepper and cook over moderately high heat until browned on both sides and just cooked through, 3 to 4 minutes per side.
• Transfer to a plate.
• Add the celery, scallions and dried chile to the skillet and cook, stirring, for 1 minute.
• Add the brown butter, lime juice and fish sauce and cook until the sauce is slightly thickened, about 2 minutes.
• Add the fish and turn to coat in the sauce.
• Discard the dried chile.
• Transfer the fish and sauce to a platter and garnish with some of the toasted wheat berries.
• Serve with rice.