Butter Basted Halibut Steaks With Capers Recipe 425 Food

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.

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.

BAKED PACIFIC HALIBUT WITH LEMON CAPER BUTTER

Steps:

• Adjust rack to center of oven and preheat to 400°F
• Combine butter, capers, onion and lemon juice in food processor and pulse to blend. Set aside.
• Place each halibut fillet on dry surface and sprinkle with salt.
• Smear tops and sides of fillets with mustard and coat with bread crumbs and parsley.
• Coat bottom of baking pan with half of the lemon-caper butter. Place fillets skin side down in pan and dot each fillet with remaining lemon-caper butter.
• Bake until crusty and golden on the outside and moist and flaky in the middle, 15-20 minutes.
• Carefully transfer baked fish to warm platter. Squeeze the lemons into the butter and drippins left of baking sheet and transfer to small bowl. Whisk together thoroughly and pour over fish. Serve immediately.