Halibut with Lemon Sauce Recipe

Halibut with Lemon Sauce Recipe

  • 3 lemons, zested
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons chopped fresh dill
  • 4 (8 ounce) fillets halibut or other firm white fish
  • 1 tablespoon olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 3 tablespoons butter, cut into thirds
  1. In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill marinade, and refrigerate 3 hours.
  2. Remove fish from container; set marinade aside. Heat a large saute pan coated with olive oil. Saute fillets until golden and cooked through, about 5 minutes per side. Remove from heat; transfer fillets to a platter. Cover with aluminum foil to keep warm.
  3. Turn heat to high; add reserved marinade. When it bubbles and browns, add remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to melt. Remove pan from heat. Pour sauce over fillets, and serve.
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