Halibut Piccata over Angel Hair Pasta

Pan fried halibut fillets in an irresistible lemon caper pan sauce over angel hair pasta. An Alaska take on Italian piccata.

Prep Time10

Cook Time7

Total Time17

Course: Main Course

Cuisine: Alaskan

Servings:

Calories: 379kcal

Author: alaskafromscratch

1 ½ - 2 pounds halibut cut into about 6-8 smaller portions, skin removed and deboned
⅓ cup all purpose flour for dredging
salt and pepper
2 tablespoons extra virgin olive oil
½ cup white wine like chardonnay (or sub with chicken broth)
3 tablespoons butter
2 cloves garlic minced
2 tablespoons capers drained and rinsed
1 tablespoon finely chopped fresh parsley
2 tablespoons lemon juice ~ ½ lemon
8 ounces angel hair pasta cooked al dente according to package directions

Heat oil in a large non stick skillet over medium high heat.
Pat the halibut fillets dry with paper towels. Season both sides of each fillet generously with salt and pepper.
Place the flour in a shallow dish. Dredge the halibut lightly in flour mixture and place in hot pan.
Sear the halibut until golden, about 3 minutes. Turn and cook until other side is golden, being careful not to overcook. Remove the halibut to serving plate and allow to rest.
Deglaze the pan with white wine. Melt the butter in the wine and then add the garlic, capers, and parsley. Simmer 2 minutes. Turn off the heat. Add the lemon juice to pan and stir to combine.
Divide the pasta between shallow pasta bowls. Top each portion of pasta with halibut portions. Pour the pan sauce evenly over each plate, spooning the capers, garlic and parsley onto the fillets. Serve immediately.