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I planned a whole meal Halibut, the other night. I found a wonderful recipe for a caper butter sauce that I knew would go perfectly with the fish (you know how I love to feed my caper addiction).
Halibut is a firm meaty white fish similar to cod that has a mild flavor. This is a simple recipe with a tangy caper sauce with white wine, garlic, and butter that really complements the fish.
To go along with the halibut, I made some oven-roasted asparagus and some Mediterranean couscous with feta and sun-dried tomatoes. It all paired wonderfully together. I even paired the meal with a local wine, which was also used in the sauce.
I am excited to share all of these recipes with you. They will come in a series of postings. First, I will share the recipe for the halibut.
How To Make Halibut With Lemon Butter Sauce
Heat the olive oil in a large stainless steel skillet over medium-high heat.
Add the halibut fillets to the skillet. Sear the halibut fillets on both sides until nicely browned; about 3 minutes on each side.
Promptly remove the fish from the pan, cover with foil; set aside.
Next, pour the wine into the same skillet. Use a spatula to scrape browned bits from the bottom of the pan (also known as deglazing).
Let the wine reduce by half. There will be very little left in the pan.
Now, stir in the garlic, the butter, and the capers. Season with salt and fresh cracked black pepper, to taste.
Place the halibut fillets back into the pan; coat with sauce. Cook until the fish flakes easily with a fork. Allow the fish to simmer to blend the flavors, but not for too long. You don’t want to overcook the fish.
Serve the halibut immediately with the sauce from the pan poured over it.
What an amazing meal we had. Not bad for a Wednesday night right smake dab in the middle of a workweek!
Halibut with Caper Butter Sauce
- 1 tablespoon extra-virgin olive oil
- 12 ounces halibut fillets (2) 6-ounce fillets
- ½ cup white wine Your favorite Pinot Grigio, Sauvignon Blanc, Chardonnay or any dry white table wine will work.
- 1 teaspoon garlic minced
- 4 tablespoons unsalted butter
- Kosher salt and freshly cracked black pepper to taste
- 3 tablespoons capers with liquid
- Heat the olive oil in a large skillet over medium-high heat. Fry the halibut fillets on both sides until nicely browned, about 3 minutes on each side. Remove from the pan, cover with foil; set aside.
- Pour the wine into the pan. Use a spatula to scrape browned bits from the bottom of the pan. Let the wine reduce almost until there is none in the pan, then stir in the garlic, butter, and capers. Season with salt and pepper. Simmer for a minute to blend the flavors.
- Place the halibut fillets back into the pan; coat with sauce. Cook until the fish flakes easily with a fork.
- Serve fish immediately with the sauce from the pan poured over it.
[Click HERE for the Mediterranean Couscous recipe]
[Click HERE for the Oven Roasted Asparagus recipe]
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