Wild Halibut with Lemon Caper Sauce
- Julie Tavernese
- 5 days ago
- 1 min read
I love a light fish dinner, and this simple halibut recipe is just that. The beautiful, velvety lemon sauce is perfect for this delicate fillet!
Ingredients
Serves 4 people
4 wild halibut fillets, rinsed and patted dry
4 tbsp vegan butter
2 tbsp olive oil
2 lemons - one lemon thinly sliced, the other lemon juiced
4 cloves of garlic, finely chopped
2 tbsp capers, drained
1/4 cup dry white wine
2 tbsp basil, parsley, chives, chopped, divided
spices - salt, black pepper, garlic powder
1 tsp chili flakes (optional)
Preparation
Season both sides of the fillets with the spices.
Add 2 tbsp of butter and olive oil to a medium cast iron pan over medium heat. When the pan is nice and hot, place the halibut skin side down and allow the fillets to sear for 4-5 minutes.
After 5 minutes, flip the fish over and cook another 4 minutes. After 4 minutes, remove the fillets from the pan and set them aside on a plate.
Lower heat to medium-low and add the remaining butter, lemon slices, lemon juice, garlic, wine, capers, chilli flakes and 1 tbsp of herbs.
Let the sauce simmer for 1 minute. At this point, I like to taste it and adjust the salt if needed.
Add the fillets back to the pan. With a spoon, baste the fillets continuously with the sauce for an additional 2 minutes, allowing the fish to absorb the sauce.
Remove fish from pan and top halibut with remaining herbs and a drizzle of olive oil.
I served my halibut on a bed of cauliflower mash. See the recipe for cauliflower mash.
Comments