Halibut with Lemon Sauce

INGREDIENTS :

1. 3 lemons, zested
2. 2 tablespoons sugar
3. 1 tablespoon salt
4. 1 tablespoon freshly squeezed lemon juice
5. 3 tablespoons chopped fresh dill
6. 4 (8 ounce) fillets halibut or other firm white fish
7. 1 tablespoon olive oil
8. 1/3 cup freshly squeezed lemon juice
9. 3 tablespoons butter, cut into thirds

COOKING DIRECTIONS :

1. In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill marinade, and refrigerate 3 hours.
2. Remove fish from container; set marinade aside. Heat a large saute pan coated with olive oil. Saute fillets until golden and cooked through, about 5 minutes per side. Remove from heat; transfer fillets to a platter. Cover with aluminum foil to keep warm.
3. Turn heat to high; add reserved marinade. When it bubbles and browns, add remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to melt. Remove pan from heat. Pour sauce over fillets, and serve.

Yield: 4 servings

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NUTRITION INFO :

Per Serving

• Calories: 398 kcal
• Carbohydrates: 17 g
• Dietary Fiber: 3 g
• Fat: 17 g
• Protein: 47 g
• Sugars: 8 g

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