with Sun-dried Tomato Beurre Blanc
8 5-oz. portions of halibut fillet
salt and pepper
Preheat grill to medium heat. Lightly rub halibut with olive oil and season with salt and pepper or your favorite seasoning rub. Place halibut on the grill; cook 3-4 minutes on each side, depending on the thickness of the fish.
Transfer fish to a serving platter, squeeze lemon juice over the fish, and spoon beurre blanc over the top.
1 large shallot, finely chopped
1 ½ c. dry white wine
1 ½ c. champagne vinegar
½ c. chopped sun-dried tomatoes
10-12 oz. unsalted butter, cut into small pieces
¼ c. heavy cream
Kosher or sea salt and pepper
2 Tbs. chopped fresh basil
Place shallot, white wine, and vinegar in a medium saucepan over high heat; bring to a boil and reduce liquid to about 1 cup. Add the sun-dried tomatoes and heavy cream; return to a boil, and reduce liquid by half, until slightly thickened.
Remove from the heat and whisk in butter, a few pieces at a time. Season to taste with salt and pepper. Stir in basil just before serving.
If the sauce is too tart, add a pinch of sugar. Beurre Blanc may be held in a bain marie until service, take care not to overheat.