DIRECTIONS
Simmer some butter in a small sauce pan on medium heat and add your sliced shallots. While they’re browning, heat up a larger skillet on high and grease it lightly with olive oil. When it is good and hot, place your fillets skin-side-down on the skillet and let them cook for a few minutes (you want that fatty skin to get nice and crispy so don’t move or flip the fillets – leave them alone!). Toss the shallots so they brown all over and then add the white wine and butter, as well as a pinch of salt, and stir on low heat.
Once the flesh of the fish is white nearly all the way through, take a spatula and scrape the fillets off the pan and flip them over.
Turn off the heat, and quickly drizzle a spoonful of honey on the crispy brown skin of the fillets, then spread the honey evenly across the surface of each fillet. Sprinkle the fish with a pinch of salt and white pepper, then serve the fillets over a bed of rice, pasta, polenta or another grain of your choice. Spoon the shallots and wine/butter sauce over the fish and enjoy!