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image description February 3, 2014

Halibut with Brown Butter, Lemon & Aged Fish Sauce

Halibut with Brown Butter, Lemon & Aged Fish Sauce
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Ingredient List Print Recipe

  • 1/4 cup wheat berries
  • 1 stick salted butter
  • 3 tablespoons grapeseed or canola oil
  • Four 6-ounce skinless halibut fillets
  • Kosher salt
  • Freshly ground pepper
  • 3 celery ribs, thinly sliced
  • 1 bunch of scallions, minced (1 cup)
  • 1 dried hot chile, such as árbol
  • 2 tablespoons fresh lime juice
  • 3 tablespoons Blis Barrel-Aged Fish Sauce or Red Boat conventional fish sauce
  • Steamed white rice, for serving

Inspired by Chef Ed Lee

By Andrew Zimmern

I take any excuse I can find to make Louisville chef Ed Lee’s frog legs in fish sauce. I had the opportunity once to stand next to him while he made the dish and I was hooked right away. One day, however, I found myself without frog legs. Shocking, but true. Turns out, the warm, toothy texture of cooked halibut is a perfect substitute in Ed’s dish, so I started playing around and came up with this take on a modern-Asian, backwoods-Kentucky frog dish. You almost never get to say that, do you? I serve this with plenty of rice and a side of grilled miso-glazed eggplant.

Instructions

Total Time: 1 hr
Servings: 4

In a small saucepan of boiling water, cook the wheat berries until tender, 20 to 40 minutes. Drain and spread out on a plate to cool.

In a small skillet, toast the wheat berries until golden and crunchy, 7 to 8 minutes.

Meanwhile, in a small saucepan, melt the butter. Cook over moderate heat until golden brown and nutty-smelling, 5 to 7 minutes.

In a large nonstick skillet, heat the oil until shimmering. Season the halibut with salt and pepper and cook over moderately high heat until browned on both sides and just cooked through, 3 to 4 minutes per side. Transfer to a plate. Add the celery, scallions and dried chile to the skillet and cook, stirring, for 1 minute. Add the brown butter, lime juice and fish sauce and cook until the sauce is slightly thickened, about 2 minutes. Add the fish and turn to coat in the sauce. Discard the dried chile. Transfer the fish and sauce to a platter and garnish with some of the toasted wheat berries. Serve with rice.

 

Originally published in Andrew Zimmern’s Kitchen Adventures on foodandwine.com.
Photograph by Kate N.G. Sommers.

 

 

Summary

Recipe Name
Halibut with Brown Butter, Lemon & Aged Fish Sauce
Published On
Total Time
Average Rating
2.5 Based on 2 Review(s)

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