Fresh Halibut
Pan Roasted and finished with a Lemon- Chive Beurre Blanc Sauce.
(The sauce is very simple. Heat over medium high the juice of a whole lemon, reduce by half. Lower heat to very low and start whisking in pieces of cold butter, a little at a time. You do not want the butter to melt and separate. You want the sauce to emulsify. If the butter does start to separate, remove from heat and quickly whisk in more butter off the heat. Add chives and serve over fish.)
with oven roasted potato wedges.
thibeaultstable.com 
Just right!
Halibut is my favourite and with this sauce its mild flavpur will still shine through.