We still have a couple packages of halibut left from our Alaskan adventure, so we figured it was time to use some of it. I saw this recipe for the lemon shallot butter sauce and I knew it would be a great compliment to the fish. We served the fish with steamed carrots and broccoli, which was a great addition.
Halibut with Lemon Shallot Butter
6 ounces, weight (to 7 Ounces) Piece Of Halibut, With Or Without The Skin On
3 Tablespoons Butter
1 whole Medium-sized Shallot, Minced
1 whole Lemon, Zested And Juiced
3 Tablespoons Canola Oil
Kosher Salt And Fresh Ground Pepper (to Taste)
Heat the over to 375 degrees. Bake the fish in the oven for 15-20 minutes.
Meanwhile make the lemon shallot butter sauce. Melting the butter over a medium-high heat. Add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes.
When the shallots have become a little softer, squeeze in the juice of 1 lemon. Whisk together and reduce the heat to medium until you’ve got an incredible-smelling sauce. (Skipping the shallots in this process will make a super-simple lemon butter sauce.)
Add the sauce to the fish before serving.
Source: The Pioneer Woman