Ingredients:

  • 2 (6-ounce/170g) halibut fillets, skin on or off, about 1-inch thick
  • 1 tablespoon olive oil (plus extra for drizzling)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (½ stick/57g) unsalted butter
  • 2 cloves garlic, minced
  • ¼ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon heavy cream (optional, for extra richness)
  • 4 cups (950ml) chicken broth, warmed
  • 1 tablespoon olive oil
  • ½ medium yellow onion, finely chopped
  • 1 cup (200g) Arborio rice
  • ½ cup dry white wine (same as above)
  • ½ cup grated Parmesan cheese, plus extra for serving
  • 2 tablespoons unsalted butter

Instructions:

  1. Heat broth in a saucepan.
  2. Sauté onion in olive oil.
  3. Add rice, toast briefly. Deglaze with wine.
  4. Add warm broth, 1 ladle at a time, stirring constantly until absorbed. Repeat until rice is creamy and al dente.
  5. Stir in Parmesan cheese and butter. Season with salt and pepper. Keep warm.
  6. Pat halibut dry and season with salt and pepper.
  7. Heat olive oil in a skillet over medium-high heat. Sear halibut, skin-side down first if using skin-on fillets, until golden brown and cooked through (internal temperature reaches 145°F/63°C).
  8. Melt butter in a separate saucepan. Sauté garlic until fragrant. Deglaze with white wine. Reduce slightly.
  9. Stir in lemon juice, dill, and heavy cream (if using). Season with salt and pepper.
  10. Spoon risotto onto plates. Top with seared halibut. Drizzle with lemon-dill butter sauce. Garnish with extra Parmesan cheese and fresh dill.