1 teaspooneach, salt & pepper(more as needed, season generously)
1 tablespoonCoconut Oil
½ cdry white wine(we used Pinot Grigio)
1lemon(juice & zest)
½ tablespoondill(fresh or dry)
½ cheavy cream
3 tablespoonbutter(cold, cubed)
salt(optional, to taste)
½ cleek(optional - sliced)
2 slicesbacon(optional - sliced into ½ inch pieces)
Start your creamy lemon dill white sauce in a medium saucepan, combining the garlic, dry white wine, and lemon and bringing them to a slow boil over medium high heat. Add the dill and cook for about 3 minutes.
1 teaspoon each, salt & pepper, 1 teaspoon garlic, ½ c dry white wine, 1 lemon, ½ tablespoon dill
Whisk in the cream and lemon zest and reduce the heat to low. Then add the cold, cubed butter whisking it in one cubed piece at a time until creamy and smooth. Stir occasionally until the halibut steaks are ready to serve.
½ c heavy cream, 3 tablespoon butter
In a large skillet or frying pan (we prefer to use stainless steel) heat the coconut oil to medium high heat. Place halibut steaks in the pan and cook the first side for about 6 minutes, or until golden coated. Flip the halibut steaks and cook the second side for about 4 minutes, or until the second side is golden coated and crisp as well. Remove the halibut steaks from the pan and let rest.
4 halibut steaks, 1 tablespoon Coconut Oil
(Optional) In the same skillet or frying pan add the bacon and leek and cook until the bacon pieces are crispy, about 8-10 minutes. Serve the halibut steaks with rice or your favorite vegetable, the creamy lemon dill white sauce, and topped with the fried bacon and leek.