Lemon Butter Halibut (Low FODMAP)
5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 2 • Ok to make ahead: Step 1
Fresh Halibut is one of my favorite fish to cook and eat. It has a beautiful texture that makes it easy to work with, and it has a delicate flavor so it pairs wonderfully with fresh herbs and seasonings. This recipe is simple and very good. It’s quick to make so it’s perfect for a weeknight dinner. Pair it with a salad for an excellent low-carb meal or layer it on a bed of buttered steamed rice. Either way, it’s delicious.
Ingredients
2 Halibut steaks
1 tablespoon garlic-infused olive oil
4 tablespoons salted butter
2 tablespoons fresh dill, chopped, plus more for serving
Two lemons, one juiced and one cut into wedges for serving
Directions
(1) Prepare: Squeeze the lemon, and wash and dry the dill if needed.
(2) Sear the fish: Heat a medium-size frying pan over nearly high heat. When the pan is warm, add the garlic-infused olive oil. When the oil is hot, spread it around the pan, then, lay the halibut steaks in the pan to sear. You want the oil to sizzle when you add the fish. If it doesn’t sizzle, it’s not hot enough. Cook for about 2 minutes, or until the fish starts to brown on the bottom. Then flip it and sear the fish on the other side.
(3) Add the lemon and dill: Pour the lemon juice over the halibut steaks, then put a pat of butter (about a tablespoon) on top of each steak. sprinkle with the chopped dill, a good grinding of black pepper, and about 1/4 - 1/2 teaspoon of salt. Cover the pan, turn the heat down to medium and let cook for about 5 minutes until the fish is just cooked through.
(4) Finish: Remove the fish from the pan. Put the remaining 2 tablespoons of butter in the pan with the juices. Melt the butter and whisk or stir with a wooden spoon. Pour the sauce over the fish. Serve with lemon wedges.
(5) Plate and serve: Pour the sauce over the fish. Serve with lemon wedges.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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