Prep time: 5 minutes
Cook time: 12 minutes
Yield: 4 servings
INGREDIENTS:
- 4 (4-ounce) halibut fillets
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons ghee or unsalted butter (or coconut oil if dairy-free), divided
- ½ cup finely diced red onions
- 1 clove garlic, smashed to a paste
- 2 to 3 sprigs fresh dill, plus extra for garnish
- ¼ cup fish or chicken bone broth, homemade (here) or store-bought
- ¼ cup heavy cream (or full-fat coconut milk if dairyfree)
- 2 outer leaves of red cabbage, for color (optional)
- ½ teaspoon lemon juice
- Lemon wedges, for garnish
- Purple salt, for garnish (optional)
INSTRUCTIONS:
- Season the fish with the salt and pepper. Melt 1 tablespoon of the ghee in a cast-iron skillet over medium heat. Add the onions and garlic and sauté for 2 minutes. Place the fish in the skillet and top with the dill. Pour the broth and cream into the skillet around the fish. Add the cabbage, if using. Simmer, uncovered, until the fish is no longer translucent in the center and flakes easily, about 10 minutes per inch of thickness. (The exact cook time will depend on how thick the fillets are.) Stir in the lemon juice.
- Remove the fish to a serving platter; discard the cabbage leaves and sprigs of dill. If you prefer a thicker auce, boil the sauce for 10 minutes or until thickened to your liking.
- Cover the fish with the sauce and serve garnished with lemon wedges, more fresh dill, and a sprinkle of purple salt, if desired.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly greased skillet over medium heat until warmed through.
