Seafood / Dinner
1 lb halibut fillets
1 tablespoon olive oil
Optional: 1/3 cup all-purpose or almond flour
Salt, to taste
Pepper, to taste
Fresh parsley, chopped
2 lemons, juiced
3 cloves garlic
5 tablespoons butter
1/4 cup dry white wine
3 tablespoons capers
Optional garnish: Italian parsley, chopped
Pat fish dry and cut into portions before cooking. California halibut is very delicate and requires care when handling. Cutting into smaller pieces will make it easier to flip.
Optional: dredge fillets in all-purpose or almond flour before searing fish.
Heat olive oil over medium-high heat and sauté fillets until browned on all sides. Remove fillets from pan and set aside.
Add wine to pan after the fish has been set aside, scraping brown bits from bottom of pan to add flavor to the sauce. Reduce the wine significantly and then add the garlic, lemon, butter, and capers. Add salt and pepper to taste and let simmer.
Add the fish fillets back to the pan and coat with sauce while letting the fish finish cooking. Spoon the remaining sauce over the fish when serving. Optional: garnish with Italian parsley.
Add marinated artichoke hearts for extra flavor and texture. Serve on a bed of angel hair pasta. Also goes well with asparagus. Pair with your favorite dry white wine.
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