It’s easy to be a good cook–simply follow instructions! So many delicious recipes can be found online, with the added benefit of reviews from those who’ve made the dish to help you make a dish even better. For example, reviewers of this recipe said that additional salt was unnecessary and that cutting the butter in half (which I’ve done, below) still made for a yummy main course.
Capers in my cute tiny blue bowl
Halibut was my mother’s favorite fish, but frankly, it was always way overcooked and dry. This recipe yields a moist, flaky fish that’s scrumptious. And with butter and salt reduced, it’s fairly healthy. But the truth is, I had a bottle of capers open from another recipe and wanted to use them. So I looked for a recipe that included them.
INGREDIENTS
1 Tablespoon olive oil2 – 8oz halibut seals1/2 cup white wine1 teaspoon chopped garlic2 Tablespoons butter Pepper to taste1 Tablespoon capers with liquid
DIRECTIONS
1. Heat olive oil in large skillet on Medium-High. Brown halibut on all sides. Remove from pan and set to the side. I used frozen halibut and because it wasn’t particularly firm, it didn’t exactly brown, but it did cook.
Frankly, it wasn’t terrific drinking wine, but it flavored the fish nicely.
Brown bits were more like “beige”
2. Add wine to pain and scrape browned bits from bottom. I had chardonnay open, so I used it, and my brown bits weren’t exactly brown. Reduce wine to almost nothing.
I chopped the garlic more finely
3. Stir in garlic, butter, capers. Season with pepper. (The capers add enough salt.) Simmer for a minute so flavors blend.
Don’t forget to use a splatter screen! Especially when you brown the fish in olive oil.
4. Return halibut to pan and coat with sauce. Cook until the fish flakes easily when tested with a fork.
What it was supposed to look like. But it was still delicious. Very.
5. Place in serving dish and pour sauce over fish.
Dig in!
** Reminder: I’m doing five beauty box giveaways for readers this week. Subscribe to the blog and get one entry. Leave a comment on each daily post this week –each comment is one entry to the four commenter giveways. Enter daily for five chances to win a beauty box!
Here you’ll find my blog, some of my essays, published writing, and my solo performances. There’s also a link to my Etsy shop for healing and grief tools offered through A Healing Spirit.
I love comments, so if something resonates with you in any way, don’t hesitate to leave a comment on my blog. Thank you for stopping by–oh, and why not subscribe so you don’t miss a single post?
I never pan fry fish, I always broil or bake. I will have to try this.
It’s pretty good, I have to admit, although my execution that day was imperfect.
Perfect timing with this recipe, for me, Carol. I returned recently from Alaska with some fresh caught Halibut and capers make me swoon!
OMG you brought back fresh halibut! NOthing like fresh fish.
This looks really good. I don’t buy halibut very often but I will try this recipe.
Just be kind to yourself if you use frozen and it kind of falls apart…it’s really a good dish. 😉
Love halibut. Love capers. This should be good! (By the way, 3 capers on top of a deviled egg work magic.)
Yes, capers are magical.
I’ve never cooked halibut before, but this looks easy and delish! Thanks!
Quite a yummy dinner. Let me know if you try it!
Admittedly not a big fish fan but I may have to give this a try… And, I have capers!
This looks so yummy Carol!
Not sure that it’s ALL that skinny but it isn’t too bad if you cut back the butter. 😉