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Andrew Zimmern's Halibut with Brown Butter and Fish Sauce

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Serves 4
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 Red Boat Fish Sauce
Steamed white rice, for serving



1. 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.
2. In a small skillet, toast the wheat berries until golden and crunchy, 7 to 8 minutes.
3. Meanwhile, in a small saucepan, melt the butter. Cook over moderate heat until golden brown and nutty-smelling, 5 to 7 minutes.

4. 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.

5. 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.

6. 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.

As seen on Food & Wine by Andrew Zimmern


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