1/4 .....................cup wheat berries
1 ........................stick salted butter
3 ........................tablespoons grapeseed or canola oil
4 ........................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 Blis Barrel-Aged Fish Sauce or Red Boat conventional 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. 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. 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.
Prep/ Total time : 1 hour ... Makes 6 servings
1/4 .............cup wheat berries
1 ................stick salted butter
3 ................tablespoons grapeseed or canola oil
4 ................ 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 Blis Barrel-Aged Fish Sauce or Red Boat conventional 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. 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. 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.
Heart healthy
