prep time: 5 minutes

cook time: 12 minutes

yield: 4 servings

INGREDIENTS 

• 4 (4-ounce) halibut fillets
• 1 teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 2 tablespoons ghee or unsalted butter (or coconut oil if dairy-free), divided
• ½ cup finely diced red onions
• 1 clove garlic, smashed to a paste
• 2 to 3 sprigs fresh dill, plus extra for garnish
• ¼ cup fish or chicken bone broth, homemade (here) or store-bought
• ¼ cup heavy cream (or full-fat coconut milk if dairy-free)
• 2 outer leaves of red cabbage, for color (optional)
• ½ teaspoon lemon juice
• Lemon wedges, for garnish
• Purple salt, for garnish (optional)

INSTRUCTIONS

1. Season the halibut fillets with salt and pepper.
2. In a cast-iron skillet over medium heat, melt 1 tablespoon of the ghee. Add the diced red onions and garlic and sauté for 2 minutes.
3. Place the seasoned fish in the skillet and top with the dill sprigs. Pour the fish or chicken broth and heavy cream into the skillet around the fish. Add the optional red cabbage leaves. Simmer, uncovered, until the fish is no longer translucent in the center and flakes easily, about 10 minutes per inch of thickness. Stir in the lemon juice.
4. Remove the fish to a serving platter and discard the cabbage leaves and dill sprigs.
5. If you prefer a thicker sauce, boil the remaining sauce in the skillet for 10 minutes or until it has thickened to your liking.
6. Cover the fish with the creamy sauce and garnish with additional dill sprigs, lemon wedges, and purple salt, if desired.
7. Serve immediately and enjoy!

STORAGE

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm the fish in a lightly greased skillet over medium heat until warmed through.