Low Fiber Halibut with Dill Cream Sauce

Total time35 min

Prep time15 min

Cook time20 min

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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
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¼ tsp salt

For the dill cream sauce

1 tbsp unsalted butter
Ingredient note
Butter is almost all fat and has no fiber, so the small amount here (about 3/4 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
1 medium leek, white and light-green parts only, thinly sliced
Ingredient note
Low Residue diets limit fibrous vegetables like leeks, but only the more tender white and light green parts are used and the amount per serving is modest, so it is likely Low Residue. If you prefer to always avoid leek, please tap it and change its rating to Red.
½ cup fennel bulb, finely diced
Ingredient note
Low Residue diets limit fibrous vegetables like fennel bulb, but only a modest amount goes into each serving, so it is likely Low Residue. If you prefer to always avoid fennel bulb, please tap it and change its rating to Red.
½ cup low-sodium chicken broth
½ cup half-and-half
Ingredient note
Plain half & half has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid half and half, please tap it and change its rating to Red.
2 tbsp fresh dill, chopped
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Dill is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid dill, please tap it and change its rating to Red.
1 tsp fresh ginger, finely grated
Ingredient note
Low residue diets limit seeds and coarse spices. Only a trace of fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
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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