Halibut with Brown Butter, Lemon and Aged Fish Sauce

1. 1

   In a small saucepan of boiling water, cook the wheat berries until tender, 20 to 40 minutes.

2. 2

   Drain and spread out on a plate to cool.

3. 3

   In a small skillet, toast the wheat berries until golden and crunchy, 7 to 8 minutes.

4. 4

   Meanwhile, in a small saucepan, melt the butter.

5. 5

   Cook over moderate heat until golden brown and nutty-smelling, 5 to 7 minutes.

6. 6

   In a large nonstick skillet, heat the oil until shimmering.

7. 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. 8

   Transfer to a plate.

9. 9

   Add the celery, scallions and dried chile to the skillet and cook, stirring, for 1 minute.

10. 10

    Add the brown butter, lime juice and fish sauce and cook until the sauce is slightly thickened, about 2 minutes.

11. 11

    Add the fish and turn to coat in the sauce.

12. 12

    Discard the dried chile.

13. 13

    Transfer the fish and sauce to a platter and garnish with some of the toasted wheat berries.

14. 14

    Serve with rice.

* Per serving · 4 servings · Values may vary.