Low Sugar Halibut with Dill Cream Sauce

Total time35 min

Prep time15 min

Cook time20 min

4.9

(13)

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Ingredients

4 servings

For the halibut

4 halibut fillets (6 oz each), skin-on or skinless
1 tbsp olive oil
¼ tsp salt

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

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.

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