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  • 4 servings
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At one time, I was intimidated by cooking fish. That changed when I learned the simple tecnnique of searing fish on top of the stove and then slipping it into the oven to finish cooking. Another advantage is that you are free to prepare an accompanying sauce or a side dish or salad. The sauce here is quickly made from simple ingredients. You will be amazed by the intensity and sophistication of the flavors. Believe it or not, sumptuous butter sauces can be part of the Wine and Food Lover’s Diet. The fatty acids in butter are not as damaging to heart health as previously believed and, when not eaten with enablers, can be a part of a healthful diet. Butter, as well as the fish, is a source of omega-3 fatty acids, which help improve cholesterol levels.


4 halibut fillets (about 5 ounces each)
Kosher salt
Freshly ground white pepper
3 tablespoons grapeseed oil
1 shallot, finely chopped
¼ cup dry white wine
¼ cup cold unsalted butter, cut into cubes
1 teaspoon freshly squeezed lemon juice
1 teaspoon finely chopped fresh flat-leaf parsley
Kosher salt
Freshly ground white pepper

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