HALIBUT WITH LEMON, CAPERS, AND CROUTONS
Steps:
- In a medium saute pan over medium-high heat, melt 4 tablespoons of the butter. When the foam subsides, fry the cubes of bread until golden and crusty, about 4 to 7 minutes. Remove the croutons from the pan with a slotted spatula and set aside on paper towels to drain. Wipe out the pan.
- Place the flour on a plate and season well with salt and pepper. Dredge the halibut in the flour and shake off excess.
- Return the saute pan to the heat and melt 4 more tablespoons of butter. When the foam has subsided add the fish to the pan. Cook, turning once, until the fish is no longer translucent in the center, flakes easily, and is golden brown on both sides, about 4 to 7 minutes per side. Transfer the fish to a serving platter and wipe out the pan.
- Melt the additional 2 tablespoons of butter, and when the foam subsides add the capers and croutons. Saute briefly, then add the lemon juice and parsley and swirl to combine. Pour over the fish on the serving dish and serve immediately.
CAPERS AND HALIBUT
This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.
Provided by Barbara Tantrum
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g
LEMON-CAPER BRAISED HALIBUT
Provided by Harley Pasternak, M.Sc.
Categories Citrus Fish Quick & Easy Dinner Lemon Seafood Halibut Capers Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 2
Number Of Ingredients 9
Steps:
- Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
- Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.
HALIBUT IN A LEMON MUSTARD AND CAPER SAUCE
Baked halibut steamed in the oven with a sauce made with lemon, capers and honey mustard. Super easy and nearly zero clean up.
Provided by TortsChef
Categories Very Low Carbs
Time 30m
Yield 1 fish steak, 2 serving(s)
Number Of Ingredients 7
Steps:
- preheat the oven to 350°F.
- take out two sheets of tin foil, appx 8x10 and stack them (one will actually cover the fish, the other will act as a safety to prevent spilling juice/sauce in the oven).
- Place the fish steak in the center of the tin foil, and salt and pepper it.
- In a small bowl, place the olive oil, lemon juice, honey mustard and white wine and mix into an emulsion.
- pour the sauce over the fish (be sure to lift the sides of the foil to create a barrier and prevent the sauce from spilling onto the counter).
- place the capers over the fish.
- fold the foil into a pouch.
- place in the oven for 20 minutes and test for doneness (fish should be white and flaky in the center).
- Serve the fish with the sauce.
ROAST HALIBUT WITH CAPERS, LEMON AND PARSLEY
The beauty of this dish is its simplicity. Feel free to use any other white fish in place of the halibut.
Provided by Sackville
Categories Halibut
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 230 degrees C.
- Grease a baking dish with some olive oil.
- Rub the fish generously with salt and pepper, then lay in the dish and bake for 7-8 minutes or until the flesh flakes easily away from the bone.
- Chop the parsley and rinse the capers.
- Lift the fish out onto warm plates and place the baking dish over a moderate flame.
- Scatter in the capers and parsley, squeeze in the lemon juice and grind in a little salt and pepper.
- Drizzle in a little more oil, then bring to a fierce bubble.
- Tip that over the fish and serve with the steamed spinach.
Nutrition Facts : Calories 459.6, Fat 9.5, SaturatedFat 1.4, Cholesterol 130.6, Sodium 221.9, Carbohydrate 5.8, Fiber 2.5, Protein 85.5
BAKED PACIFIC HALIBUT WITH LEMON CAPER BUTTER
Simply wonderful. Recipe from "Return to Sunday Dinners" by Russell Cronkhite, a world renowned chef.
Provided by goushiangirl
Categories Halibut
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 625.3, Fat 25.4, SaturatedFat 11.2, Cholesterol 171.1, Sodium 814, Carbohydrate 10.8, Fiber 2.3, Sugar 0.9, Protein 86.7
HALIBUT WITH CHERRY TOMATOES, CAPERS AND OLIVES
When I was first dating my husband, we went to a small restaurant in Moss Landing and I had this dish. The sweet tomatoes, sour lemon and salty olives and capers are wonderful with the halibut. The chef was kind enough to list the ingredients for me. What I didn't remember exact amounts for, I improvised and it's close enough for me to what I had that day! If you can't get good cherry tomatoes, use any tomato chopped small. I've also subbed half the olive oil for stock when I'm feeling dietetic and that's good too. Not AS good, maybe, but good!
Provided by DeeCooks
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Mix lemon and mustard blend in oil 'til emulsified (I love my immersion blender!). Stir in tomatoes, olives, capers, salt & pepper.
- Put the fish in a baking dish just large enough to hold them in one layer and pour the tomato mixture over it.
- Cook the fish in middle of oven until just cooked through--depending on the thickness of your fish, it can vary from 10-20 minutes.
- Stir in parsley, and serve fish with the sauce. Freshly ground black pepper is great, but the capers and olives usually have enough salt to carry the dish.
- Excellent on angel hair pasta!
HALIBUT WITH BRIGHT LEMON CREAM SAUCE
Tender halibut with a suprisingly light and brightly flavored lemon cream sauce. It can be made with as many or as few capers as you prefer. Serve with salad and fresh bread.
Provided by Adopted Parisian
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, salt, and pepper on a large plate and then dredge each cut of halibut. Shake off any excess flour.
- Melt 4 tablespoons butter in a large saute pan, wait for foam to reduce and add fish to the pan. Saute, turning once, until the fish is cooked all the way through, flakes easily, and is golden brown all over. Transfer fish to a serving platter.
- Melt remaining 2 tablespoons of butter, and add the capers. Saute 1 minute, then add lemon juice and whisk lightly. Pour over the fish on the serving dish and serve immediately, sprinkling with zest and chives.
Nutrition Facts : Calories 404.1, Fat 21.4, SaturatedFat 11.5, Cholesterol 100.7, Sodium 924.8, Carbohydrate 13.7, Fiber 0.8, Sugar 0.4, Protein 37.7
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PAN SEARED HALIBUT WITH LEMON CAPER SAUCE - A FAMILY …
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4.9/5 (100)Total Time 22 minsCategory EntreeCalories 705 per serving
- Place two tablespoons of butter and the olive oil in a medium to large skillet or sauté pan and heat over medium heat.
- Swirl the butter and oil around and once it starts to slightly brown, add the fish top side down. Sprinkle the side facing up with the rest of the salt and the pepper. Cook for five minutes then using one or two long fish spatulas, gently flip over being careful not to splash hot fat.
- Add the lemon slices to the pan as the fish cooks and cook the fish about 3-5 more minutes. Poke the fish to test for doneness or insert a small knife in the side of the center to see if the fish flakes. You want to stop the cooking just before it fully cooks so a little undercooked in the center is fine. It will continue to cook outside of the pan.
HALIBUT WITH MUSTARD-CAPER SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 212 per servingTotal Time 25 mins
- Heat a large nonstick skillet coated with cooking spray over medium-high heat; add oil. Add shallots and garlic; sauté 3 to 5 minutes or until tender.
- Add wine, broth, and lemon juice; bring to a boil. Add fish; cover, reduce heat, and simmer, 12 to 14 minutes or until fish flakes easily when tested with a fork. Remove fish; set aside and keep warm.
- Bring liquid to a boil; cook, uncovered, 3 minutes or until liquid reduces to 3/4 cup. Stir in mustard and capers. Spoon sauce over fish, and serve immediately.
SEARED HALIBUT WITH LEMON CAPER SAUCE - THE ART OF FOOD …
From theartoffoodandwine.com
Ratings 4Category Main CourseCuisine American, FrenchTotal Time 40 mins
- Heat a large saute pan over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter and swirl to coat pan.
- When the oil is shimmering add halibut fillets and sear about 5 minutes per side. Check for doneness and remove to a plate. Add lemon slices and briefly sear until softened, then set aside with fish. Wipe out the pan.
- Reduce heat to medium, add 1 tablespoon olive oil and 2 tablespoons butter. Add garlic and shallots and saute for 1 minute. Add wine and reduce for 2-3 minutes, until nearly evaporated. Add capers, and 3 tablespoons lemon juice. Cook for 1 minute. Turn off the heat and swirl in remaining 2 tablespoons of butter to finish the sauce.
PAN SEARED HALIBUT WITH LEMON CAPER SAUCE - THE …
From thekitchenmagpie.com
5/5 (5)Total Time 15 minsCategory DinnerCalories 481 per serving
- Rinse and pat dry your halibut steaks with paper towels. Whisk together the flour and pepper. Dredge the fish steaks through the flour until coated completely.
- Melt the butter in a frying pan and add in the halibut steaks. You can sprinkle on some more pepper at this point, some salt, season it up a bit. Cook on a medium heat so the butter doesn't burn. The steaks should take about 6 minutes per side on a medium heat and when they are done the halibut will flake nicely.
- While the steaks are cooking, start the sauce. In another small skillet, start the butter melting and add the minced garlic.
- In the small skillet with the butter and garlic, add in the lemon juice, parsley, capers, wine and zest. Simmer it a while until the liquid is reduced.
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