Weather: 28 degrees, chance of snow
What I’m listening to: Ryan Calhoun
Halibut and I are new friends. We met here in Alaska and our connection was immediate. We live in a fishing community and when we’re not catching the most beautiful wild salmon on the planet (a post for another day), we are catching fresh halibut. We take out a boat or a few with several of our friends from church and spend a day in Cook Inlet chatting, building community, and fighting with these big, strong, feisty fish of the sea. The result is a freezer is full of meaty, tender halibut steaks and great memories.
As I’ve gotten to know my new friend, the most important thing I’ve learned is not to overcook it; it’s a very lean fish. What was once a delectable, juicy filet will quickly become a dry slab if you’re not careful. As I was brainstorming halibut recipes, it occurred to me that cooking it like chicken piccata sans the pounding-thin step – lemon, garlic, butter, capers – might be delightful. Yep. It’s simple, quick, and just about restaurant-quality. The fish really shines… lemon makes everything perky.
Halibut with Lemon Caper Pan Sauce
- 1 1/2 - 2lbs halibut filets, 4-6 portions
- 1/3 c flour for dredging
- salt and pepper
- olive oil, turn of the pan
- 1/3c chicken broth
- 2T butter
- 2 cloves garlic, minced
- 2T capers, drained and rinsed
- 1/2t dried parsley (by all means use fresh if you have it)
- Juice of half a lemon
Heat oil in frying pan over medium high heat.
Pat halibut filets dry with paper towels.
Place flour in shallow dish and season with salt and pepper. Dredge halibut lightly in flour mixture and place in hot pan.
Cook halibut until golden, about 3 minutes. Turn and cook until other side is golden, being careful not to overcook. Remove halibut to serving plate and allow to rest.
Deglaze the pan with chicken broth. Melt butter in broth and add garlic, capers, and parsley. Simmer 2 minutes. Add lemon juice to pan, stir, and pour over halibut. Serve immediately.