Start by finely mincing the shallots and measuring out the lemon juice. Cut your cold butter into tablespoon-sized pieces, keeping it chilled for the best results.

In a small saucepan, combine the minced shallots, lemon juice, and white wine. Simmer over medium heat until the mixture reduces and becomes syrupy.

Lower the heat and gradually whisk in the cold butter until the sauce is smooth and emulsified. Season with kosher salt and a pinch of white pepper; adjust with more lemon juice if desired.

Pat halibut cheeks dry with paper towels, season lightly with kosher salt. In a non-stick skillet, heat grapeseed oil and a small pat of butter over medium heat. Cook halibut for 1-2 minutes on each side.

Once done, remove halibut from heat and squeeze fresh lemon juice over the fish. Whisk some fresh dill into the beurre blanc before serving.

Place the halibut on plates and generously drizzle the creamy beurre blanc sauce over the top.