Pan Seared Halibut with Lemon Dill Sauce


Pan Seared Halibut:

2- 8 ounce halibut fillets (about 2 inch thick)
Kosher salt, to season fillets
Black pepper, to season fillets
Grapeseed oil, enough for cooking the halibut

Lemon Dill Sauce:

1 cup dry white wine (Chardonnay recommended)
1/3 cup minced shallots
1/2 cup unsalted butter, cut into 1/2 inch cubes, chilled
3 tablespoons chopped fresh dill
2 teaspoons lemon zest
3 teaspoons lemon juice
Kosher salt, to taste