Grilled Halibut with Lemon Citrus Beurre Blanc Sauce

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

4 - 6 oz halibut

extra-virgin olive oil

kosher salt and freshly ground pepper

6 Tbsp white wine

2 Tbsp white wine vinegar

3 Tbsp minced shallots

kosher salt and pepper

1 lemon, juice and zest

1 Tbsp heavy cream

8 Tbsp (1 stick) cold unsalted butter, cut into 8 pieces

Directions

Preparation

Lemon Citrus Beurre Blanc Sauce:

In a small skillet, Combine wine, white wine vinegar, shallots, salt and pepper. Simmer uncovered over medium heat until reduced by three quarters.

Stir in lemon juice and lemon zest, then stir in the heavy cream.

Remove pan from heat. Whisking continuously, add pieces of butter slowly until the sauce is creamy and whitened. Incorporate the butter without letting it completely melt.

Grilled Halibut:

Swirl 1 ounce oil in a large nonstick skillet to coat. Season fish generously with salt and pepper and lay, skin side down, in the cold skillet. Place the skillet over medium heat and let it gradually heat u until the fat starts to cook out of the fish, about 4 minutes. At this point, you can press gently on the fish with a fish spatula so it lays flat against the pan. Continue to cook until the fish is mostly opaque, don't rush it. It should take 8-12 minutes depending on the thickness of the fish. Flip to remaining side and cook until just done and flakey. About 1 minute.

Transfer to warmed individual plates and put a generous spoonful of the Lemon Citrus Beurre Blanc sauce on top.