1 ounce blended oil
One 6-ounce portion lionfish fillet, skin removed
Kosher salt and ground white pepper
1 ounce garlic, thinly shaved
1 ounce shallots, cut into brunoise
2 ounces dry white wine
1 ounce lime juice
1/2 teaspoon lime zest
3 ounces unsalted butter, chilled and cubed
1 1/2 tablespoons fresh cilantro leaves, finely chopped
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