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This white butter sauce will take any fish dish to a gourmet level. Use it on any fish, but I found it paired exceptionally well with halibut.
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6 4-ounce slices fresh halibut
4 lemons
2 large shallots
3 sticks butter, room temperature
1 and 1/2 cups white wine, such as Baron Herzog Late Harvest Sauvignon Blanc
3 cubes frozen dill (or fresh dill)
salt
pepper
frozen potato puffs
mozzarella cheese
frozen green beans
Preheat skillet with one teaspoon olive oil. Finely dice shallots and add to pot until sweating. Add wine and let simmer on low for 20 to 30 minutes until reduced to half. Dice butter and add to pot slowly while whisking continuously. Add three cubes frozen dill and salt and pepper to taste. Continue whisking for three to five minutes on low flame.
Preheat oven to 400 degrees Fahrenheit. Drizzle olive oil and salt and pepper on fish. Squeeze a fresh lemon on the fish and add lemon slices to your baking pan. Bake in oven for 15 to 18 minutes, uncovered.
Serve with potato puffs and string beans. For potato puffs, raise oven temperature to 500 degrees Fahrenheit. Spread puffs on baking sheet, sprinkle with mozzarella cheese, and bake 10 to 15 minutes until the cheese bubbles. Prepare frozen string beans as per package directions.
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