Halibut poached in lemon dill wine sauce

Approx. 450 Calories per serving. Recipe makes 1 serving.

I bought fresh dill on Saturday, and it has been filling my kitchen with its wonderful aroma. I decided to make a nice simple sauce that would showcase the dill flavor. If you like your sauce a little richer, you can add some butter towards the end, right before you mix in the dill. I liked it light and bright from the lemon and the dill.

Ingredients

• 6 oz halibut
• 1 shallot
• 4 oz white wine
• 1/2 lemon
• 1 tsp olive oil
• 1 Tbs fresh dill
• salt and pepper, to taste
• 1 cup haricot verts (or green beans) - I used frozen

Directions

1. Dice shallots and chop dill.
2. Rinse fish, pat dry, then season both sides with salt and pepper.
3. Add oil to a skillet and heat.
4. Add fish to the hot oil. Cook until one side is browned.
5. Flip the fish and then add wine, juice from the lemon, and shallots.
6. Reduce heat to simmer.
7. Simmer until fish is done, shallots are tender, and the sauce has reduced.
8. Once fish is done, remove to plate, and then add dill to the sauce.
9. Pour sauce over the fish and serve with steamed haricot verts.