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Pan-fried Halibut with Lemon-caper Sauce

1/4 c Chicken broth
4 ts Capers; drained
1 ts Lemon juice
2 tb Flour
1/2 ts Salt
1/2 ts Pepper
1 1/2 lb Halibut
3 ts Olive oil
2 ts Butter

For the halibut, use fillet, cheeks, or 1/2-inch to 3/4-inch thick steaks.

In a measuring cup combine broth, capers, and lemon juice. In a shallow dish mix flour, salt and pepper. Set aside.

Rinse fish and pat dry. If using fillets, slice into pieces 1/2- to 3/4-inch thick. Trim white membranes from cheeks. If using steaks, trim off skin. Cut along both sides of bone to separate flesh; discard skin and bone. [Dave's note: Leave the skin and bone alone and take them off after the steaks are cooked. The halibut will have more flavor.]

Dredge pieces of fish in flour mixture to coat all surfaces. Heat two teaspoonfuls oil in a frying pan over medium-high heat. When oil is hot, add fish to pan without crowding (you may need to cook fish in two batches.) Cook until the fish is lightly browned on the bottom and cooked almost halfway through, about 2 minutes. Turn fish, adding oil if needed to prevent sticking. Cook until fish is just a little transparent in center (separate flakes in the thickest part to test), about 2 minutes more. Transfer fish to a platter and cover to keep warm.

Pour broth mixture into pan and stir to deglaze pan. Remove pan from heat and stir in butter until melted. Pour sauce over fish and serve.

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