Halibut with Brown Butter, Lemon and Aged Fish Sauce
Pan-seared halibut served with a nutty brown butter sauce enhanced with BLiS barrel-aged fish sauce and crunchy toasted wheat berries.
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