Directions1. Take each filet and cut in half. Then, marinate halibut in blueberry sauce for 15 minutes.
2. Drain fish and press in crushed cashews.
3. Saute fish in a skillet on medium in the butter until golden brown on both sides. Lower heat to finish cooking all the way through.
4. While fish finishes cooking: heat cream, vanilla bean and lemon juice up to a simmer. Stir frequently. Take off stove and season with salt and pepper. Add fresh dill before serving.
5. Serve halibut right away with vanilla bean sauce on top with a sprig of fresh dill and lemon on the side.
Yield: 2 servings