I saw Scotian Halibut at the store a couple of days ago, and I decided that we needed to cook some with a side of steamed asparagus and a lemon butter sauce. When I went to the store today, there was no Scotian Halibut. Alas. I bought Pacific loin cod instead. It’s a delicate, flakey, white fish.
For the lemon-butter sauce, I drew inspiration from a variety of Yummly online recipes. My version was based on a half-stick of butter, the juice and zest of half of a large lemon, half of a shallot (finely diced), a couple of tablespoons of finely diced Italian parsley, a small splash of Sauvignon blanc, and a small splash of heavy cream. I browned the butter, added the shallot, cooked it for 30 seconds, and subsequently added the other ingredients.
We drizzled the sauce over both loin cod and asparagus. It looked like this, and it was yummy.
