Butter Basted Halibut Steaks With Capers Food

HALIBUT STEAKS WITH OLIVE CAPER SAUCE

Steps:

• Cut the halibut steaks in half. Wipe them dry with paper towels and coat them on both sides with one tablespoon of the olive oil. Set aside.
• Heat the remaining oil in a heavy saucepan. Saute the onion and garlic until soft. Add the wine, stock and tomato puree. Cover and simmer gently for 20 minutes.
• Preheat broiler.
• Remove the cover from the sauce and reduce by half. Meanwhile, broil the halibut steaks on both sides until cooked (about 5 minutes on each side).
• Stir the walnuts into the sauce. It should be quite thick. Season with pepper and add the olives and capers.
• Place the steaks on heated plates and cover each one with the sauce. Serve immediately.

BUTTER-BASTED HALIBUT STEAKS WITH CAPERS RECIPE - (4.2/5)

Steps:

• Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until golden brown, 6-8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer. Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through. Divide halibut among plates and spoon butter sauce over. * Also Try it with: Arctic char, monkfish, or salmon steaks Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.

CAPERS AND HALIBUT

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
• Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
• Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.