Nothing better than a weekend trip to the Oregon Coast. It usually means a fresh fish night back home. Even on a long work day this is an easy quick fix. Even the decadent buerre blanc sauce. Its a white wine reduction with emulsified butter, dill and lemon. So tasty on fish.
1 lb fresh halibut. Cut filets before cooking. I learned this the hard way. My filets are not clean cut.
buerre blanc sauce
Bring 1 cup Chardonnay and 2/3 cup minced shallots to a low boil. Reduce to two tbs. (approximately 25 min)
Add 1/2 cup butter slowly over low- no heat constantly stirring whisk. 1 tbs at a time.
Add 1 tbs dill
2 tsp lemons zest
Hot skillet two tbs hot grape seed or canola pot.
Place dried fish skin up.
Hot seat 5 min.
Flip three min more other side.
Toss in cooked shrimp to just heat thru to warm.
Serve over Wilde rice
