Adapted from Alaska from Scratch
Halibut with Lemon Caper Pan Sauce is a simple, tasty and elegant dish. It has flavors similar to chicken piccata, and its pan sauce doesn’t overpower delicately flavored halibut. Maya states it’s “just about restaurant quality.” I’d say DEFINITELY restaurant quality! I will caution you, as Maya also does, to not overcook halibut. It’s a lean fish, and very easy to overcook; remember, it will continue cooking after it’s taken off the heat. Slightly underdone halibut is better than overcooked.
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1/3 cup flour
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 1/2 -2 pounds halibut fillets, cut into 4-6 portions
- 1/3 cup chicken broth
- 2 Tbsp. butter
- 2 cloves garlic, minced
- 2 Tbsp. capers, rinsed and drained
- 1 Tbsp. chopped fresh parsley (or ½ tsp. dried)
- 2 Tbsp. fresh lemon juice
Make Fish: Combine flour with salt and pepper in shallow dish. Wash halibut fillets and pat with paper towels until dry. Dredge halibut in flour mixture until covered, tapping off excess flour.
In a large frying pan, heat olive oil with 1 tablespoon butter over medium-high heat. Place halibut fillets in hot pan, cooking about 3-4 minutes or until golden brown. Flip and cook the other side until golden, about 4 minutes, depending on the thickness of halibut. Do not overcook. Transfer halibut to a serving plate to rest.
Make Sauce: Deglaze pan with chicken broth. Add 2 tablespoons butter. When butter melts, add garlic, capers and parsley. Simmer for two minutes. Add lemon juice to pan, stir, and pour sauce over halibut. Serve immediately.