I had planned a meal around Halibut, for Wednesday night. I found a wonderful recipe for a caper butter sauce (you know how I love to feed my caper addiction). I then decided on roasted asparagus and I found a wonderful recipe for a Mediterranean couscous with feta and sun-dried tomatoes. It all paired so wonderfully together. I even used a local wine to use in the sauce and drink with this fine meal. It was amazing!!
The company I work for gave each employee their choice of beef or fish from Omaha Steaks as part of our Christmas gift. I was given a company memo and told to choose one of the options, but really had no idea why I was choosing between fish or steak, but I chose a Fish Sampler, as my inner seafood beast had awoken from the words on the paper. I assumed it was for what I wanted to eat at the restaurant we were going to.
I soon forgot about that company memo. Well, you can imagine my surprise when I left the company Christmas party and found a cooler pack awaiting my arrival at my front door. It was filled with a pair of 4 kinds of fish: Halibut, Salmon, Mahi-Mahi, and Tuna.
I am excited to share the recipes with you. They will come in a series of postings. First, I will share the Halibut With Lemon Butter Sauce.
Here’s how I made it:
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.
I will share with you the asparagus and couscous recipes very soon. Stay tuned…
[Click HERE for the Mediterranean Couscous recipe]
[Click HERE for the Oven Roasted Asparagus recipe]
Halibut with Caper Butter Sauce
Ingredients
- 1 tablespoon extra virgin olive oil
- 12 ounces halibut fillets (2) 6-ounce fillets
- ½ cup white wine
- 1 teaspoon garlic minced
- 4 tablespoons unsalted butter
- Kosher salt and fresh cracked black pepper to taste
- 3 tablespoons capers with liquid
Instructions
- 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.
Notes
Nutrition
The Mountain Kitchen
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This looks delicious!!
It was great. Thanks!
Looks Yummy!!
Thanks, Vickie. I hope you will give this one a try. So worth it!