breadcrumb

Halibut with Meyer Lemon and Basil Butter

Servings

2

Serving size

4 ounces halibut with 2 tablespoons sauce
COOKING TIME
30 Minutes

This recipe can be multiplied but does not make very good leftovers.

Serve with Rosemary Potatoes

AND

Halibut with Meyer Lemon and Basil Butter

Ingredients

1 spray Spray olive oil
1 Medium Shallots, raw (minced)
1 clove Garlic, raw (thinly sliced)
1 ounces (167 kernels) Pine nuts
1/4 Tbsp. Maple syrup
1/2 lemon yields Lemon juice (Meyer lemon if available)(juiced)
1/4 tsp. Salt
1 to taste Black pepper
1 Tbsp. Unsalted butter
8 ounces Fresh halibut (2 4-ounce filets)
1 quart Water
10 medium spears Asparagus, raw
5 leaves Fresh basil (chiffonade)

Instructions

Place a large skillet in the oven and preheat to 425°F.

Spray a small non-stick skillet lightly with olive oil. Place the pan over medium heat and add the shallot. Cook slowly for about 10 minutes until the shallot is soft and translucent.

Add the garlic and pine nuts and cook for about 3 minutes.

Add the maple syrup, Meyer lemon juice, salt and pepper. Cook until the liquid is reduced by about half. Add the butter and remove the pan from the heat. As the butter melts, stir the mixture to blend it into the sauce.

Place a second large skillet over high heat. Add the 2 quarts water and heat to a shiver.

Spray the preheated skillet lightly with olive oil. Add the halibut filets skin side down to the pan and return the skillet to the oven. Cook for a total of 10 minutes, until the fish is just cooked through.

While the fish is cooking, add the asparagus spears to the poaching water in the large skillet on the stove.

Add the fresh basil to the butter sauce, stir and return the sauce to a very low heat.

At about eight minutes into the cooking of the fish, remove the asparagus from the poaching water to a paper towel, pat dry, then place 5 spears on each plate.

Once the fish filets are done, top the asparagus with the fish filets and then top the fish with sauce. Serve.

Serve this recipe with one of these Breakfast side dishes.

Rosemary Potatoes

Preheat oven to 325° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…

AND

Serve this recipe with one of these starch side dishes.

Low Sodium Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Roasted Potatoes

Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly. Place potatoes in a roasting pan large…

Rosemary Potatoes

Preheat oven to 325° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

Lemon and basil just go together. I love the sweeter Meyer lemon juice in this sauce, but if they are out of season, use regular lemons and a touch more maple syrup.

"A man taking basil from a woman will love her always."

Sir Thomas Moore, Renaissance scholar