Halibut with Brown Butter, Lemon and Aged Fish Sauce

• 1/4 cup wheat berries
• 1 stick salted butter
• 3 tablespoons grapeseed or canola oil
• Four 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 arbol
• 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.
2. Drain and spread out on a plate to cool.
3. In a small skillet, toast the wheat berries until golden and crunchy, 7 to 8 minutes.
4. Meanwhile, in a small saucepan, melt the butter.
5. Cook over moderate heat until golden brown and nutty-smelling, 5 to 7 minutes.
6. In a large nonstick skillet, heat the oil until shimmering.
7. 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.
8. Transfer to a plate.
9. Add the celery, scallions and dried chile to the skillet and cook, stirring, for 1 minute.
10. Add the brown butter, lime juice and fish sauce and cook until the sauce is slightly thickened, about 2 minutes.
11. Add the fish and turn to coat in the sauce.
12. Discard the dried chile.
13. Transfer the fish and sauce to a platter and garnish with some of the toasted wheat berries.
14. Serve with rice.

berries, butter, grapeseed, kosher salt, freshly ground pepper, celery, scallions, hot chile, lime juice, barrelaged, white rice

Taken from www.foodandwine.com/recipes/halibut-brown-butter-lemon-and-aged-fish-sauce (may not work)