Cashew Free Halibut with Dill Cream Sauce
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Learn more →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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