Clay's Kitchen : Fish Recipes

Fish Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Halibut Piccata

Servings: 2

¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
2 6 ½ to 7 ounce halibut fillets, about 1 inch thick
3 tablespoons dry white wine, such as chardonnay or pinot gris
juice of 2 lemons, about ⅓ to ½ cup
3 cloves garlic, thinly sliced
1 tablespoon drained capers
5 tablespoons unsalted butter
salt and pepper, to taste
chopped fresh parsley, for garnish

Preheat oven to 350°F. In a wide, shallow bowl, whisk together the flour, salt and pepper. Preheat a nonstick sauté pan over medium high heat until hot, and add the olive oil. Lightly coat the halibut fillets in the seasoned flour and place in the pan. Sear until golden brown, about 1 minute per side. Flip the fillets to sear the underside, then transfer them to a baking sheet and place in the oven to finish cooking, about 5 minutes more. The halibut should be just cooked through. Meanwhile, add the wine and lemon juice to the pan, stirring to scrape up any browned bits. Add the garlic and capers and cook the liquid over medium-high heat until reduced by two-thirds. Remove pan from heat and whisk in 5 tablespoons butter to create a creamy, piquant sauce. Taste and whisk in more butter if desired. Season with salt and pepper to taste. Place fillets on two plates and drizzle each with the piccata sauce. Garnish with a sprinkle of chopped parsley.

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