Step 1

Season the halibut on both sides with salt and pepper.

Step 2

Add the oil to a large frying pan and heat over high heat until it begins to lightly smoke.

Step 3

Place in the halibut, turn the heat down to medium-high, add in 1 teaspoon of butter and cook for 3 to 3 ½ minutes per side or until golden brown and cooked throughout. Remove the cooked halibut and set aside.

Step 4

Add 1 tablespoon of butter to the pan and cook the shallots and garlic over medium heat for 1 to 2 minutes or until very lightly browned.

Step 5

Deglaze with the white wine and cook until there are about 1 to 2 tablespoons of liquid left.

Step 6

Turn the heat off completely and let sit for 1 to 2 minutes before adding in 4 tablespoons of cold butter and mixing until the butter is melted, but not broken. See note on helping to re-emulsify the sauce.

Step 7

Stir in the dill, lemon juice, salt, and pepper, and mix until combined.

Step 8

Pour the sauce over the fish and garnish with more dill and lemon slices.