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Pan Seared Hailbut with Lemon Caper Sauce
Restaurant quality fish from your stove top
Ingredients
- Two 4 to 6 oz Halibut filets 1 to 2 inches thick
- 1 1emon
- 10 capers (about)
- Salt and pepper to taste
- 1/4 cup butter
- 3 tbsp flour
Methods/steps
- Cut the lemon in half and squeeze the juice from both halves through a strainer into a small bowl. Add the capers and a little of the liquid in which they are packed to the lemon juice, and then set aside.
- Sprinkle both sides of the halibut filets with a little salt and pepper.
- Spread flour on a cutting board and coat both sides of the fillets with it.
- Melt the butter in a non stick skillet and reduce heat to medium.
- Place the flour coated fillets in the skillet and cook 3 min per side per inch of thickness.
- Place cooked fillets to rest a moment on the plates on which they will be served.
- Reduce heat under the skillet to low.
- From the cutting board add about ½ tbsp of flour to the remaining butter in the skillet and stir to achieve an even consistency. Then add the lemon caper mixture to the pan and stir quickly as it simmers.
- Pour the hot lemon caper sauce over each of the halibut fillets.
- Add vegetable and starch (asparagus and mashed potatoes are a good match) to the plates and serve.
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