Mold Detox Friendly Halibut with Dill Cream Sauce
About FigFig 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 āIngredients
4 servings
For the halibut
- 4 halibut fillets (6 oz each), skin-on or skinless
- 1 tbsp olive oil
- Ā¼ tsp salt
For the dill cream sauce
- 1 tbsp unsalted butter
- 1 medium leek, white and light-green parts only, thinly sliced
- Ā½ cup fennel bulb, finely diced
- Ā½ cup low-sodium chicken broth
- Ā½ cup half-and-half
- 2 tbsp fresh dill, chopped
- 1 tsp fresh ginger, finely grated
- Ā¼ 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 3ā4 minutes more, until the fish reaches 145Ā°F (63Ā°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!