Halibut with Brown Butter, Lemon and Aged Fish Sauce

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, Lemon and BLiSFish Sauce 
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.


Photo Copyright: Kate N.G. Sommers/KateSommers.com


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