Macros: Carbs 4% (3g) / Fat 53% (19g) / Protein 43% (35g)

Ingredients

1 ½ pounds Halibut (or other firm white fish) cut into 4 pieces

Salt and Pepper to taste

1 Tbsp Olive Oil

4 Tbsp Butter, unsalted

12 – 15 Sage Leaves, fresh

2 Tbsp Lemon Juice, freshly squeezed

¼ cup Pork Rinds, finely crushed and lightly toasted

2 Tbsp Parsley, finely chopped

Instructions

1. Season fish with salt and pepper on both sides.
2. Pour oil into a large pan (preferably cast iron or nonstick) and set over medium-high heat.  When oil is hot (but not smoking), swirl to evenly coat the pan, then add the fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until the first side is nicely browned.  Adjust the heat as needed to produce a steady sizzle and prevent scorching.
3. Flip and cook fish for 2 – 3 minutes, until just done. ( to best test doneness, use a fork to gently probe the flesh it should flake easily.  Transfer fish to a warm plater
4. Make the sauce:  Place the skillet back on medium-high heat.  Add butter and sage leaves.  Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute.  Turn off heat and stir in lemon juice.
5. Spoon butter sauce over the fish.  Sprinkle with pork rinds and serve with lemon wedges.