• 1 Cup white wine

• 1/2 Cup water

• 1/4 Cup finely chopped shallots

• 1 Tablespoon white wine vinegar

• 1/2 Teaspoon freshly ground white pepper

• 1/2 Teaspoon salt

• 2 Tablespoon heavy cream

• 2 Stick unsalted sweet cream butter

• 1/2 lemon, juiced

• To Taste salt and pepper

• 1/4 Cup olive oil

• 4 thick-cut halibut fillets

Steps

1

When ready to cook, set Z Grill temperature to 375°F and preheat, lid closed for 15 minutes.

2

To make the sauce, place wine, water, shallots, vinegar, salt and pepper in a sauce pan over medium to high heat. Bring to a boil to reduce it by about 1/3 cup.

3

Once reduced, transfer to a food processor bowl to purée, then transfer back to the sauce pan and add the cream.

4

Turn the heat to low, and add butter little by little, slowly whisking with a wire whisk after each addition (this should take about 3 to 4 minutes to add all the butter). Beat steadily, the sauce should never boil.

5

Add lemon juice and season with salt and pepper to taste. Keep warm until ready to serve.

6

Add olive oil to Dutch oven and place directly on the grill grate to pre-heat.

7

Season halibut with salt and pepper and place inside the hot Dutch oven.

8

Cook approximately 3 to 4 minutes per side, until internal temperature reaches 130°F and fish is opaque and flakes easily with a fork.

9

Serve halibut with butter sauce over. Enjoy!