Low Sodium Halibut with Dill Cream Sauce

Total time35 min

Prep time15 min

Cook time20 min

Low Sodium Halibut with Dill Cream Sauce

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the halibut

4 halibut fillets (6 oz each), skin-on or skinless
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the dill cream sauce

1 tbsp unsalted butter
1 medium leek, white and light-green parts only, thinly sliced
½ cup fennel bulb, finely diced
½ cup low-sodium chicken broth
½ cup half-and-half
2 tbsp fresh dill, chopped
1 tsp fresh ginger, finely grated
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Pat the halibut fillets dry with paper towels and season both sides with the 1/4 tsp salt.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the halibut fillets and sear undisturbed for 4 minutes, until the underside is opaque and golden at the edges. Flip and cook for 3–4 minutes more, until the fish reaches 145°F (63°C) on an instant-read thermometer and flakes easily when pressed gently at the thickest part. Transfer to a plate and tent loosely with foil.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!