Weather: 60 degrees, steady rain
What I’m listening to: Disney Channel
Giving the halibut a quick dredge in flour before cooking it in a hot pan swirled with olive oil allows it to get a beautiful golden crust. In my original version of this recipe, I used chicken broth as the base of the pan sauce. This time, I used a nice chardonnay to deglaze the pan. Both work nicely, so feel free to interchange them according to what you have on hand. The real hero of the dish is the briny caper that studs every lemony, garlicky bite of halibut tangled together in angel hair pasta.