Halibut fillet with lemony shallot cream.

2 each 7oz Halibut fillet, skin removed

4 each shallots, minced or thinly sliced
3 each lemons, juiced, strained
1 pint heavy cream
Salt and pepper
3T olive oil

Heat oven to 350*

Add the minced shallot, lemon juice and S+P to a quart sized jar with tight fitting lid. Stir together and gently press to ensure the shallot is covered in the juice. (Adjust with more lemon juice if necessary)
Allow this to “pickle” at room temp for about 30 minutes.

Add the cream and cover with lid. Shake vigorously for 5 minutes, phew! Allow to sit and shake again before serving. Taste and adjust seasonings. *This benefits from being made a day ahead.

Dry halibut on paper towel. Season with salt just before cooking.

Heat a cast iron skillet or oven safe sauté pan on medium-high heat. Add olive oil and fish (flesh side down)
Let cook, undisturbed for about 4 minutes and transfer pan to oven for another
7-11 minutes. Or until tender throughout.  *Cake testers work wonders here. Insert against the grain of the fish and it should not give any resistance.

Remove the fish and plate seared side up. Shake shallot cream another time for about 30 seconds. Pour over fish and Enjoy!

The shallot cream can keep for a week and can be made ahead.