Halibut with Lemon-Caper Sauce |
| 1/2 cup chicken stock; homemade
2 Tbsp capers; drained, chopped 1 lemon; juiced 4 tablespoon flour 1/2 teaspoon salt 1 teaspoon white pepper; ground 1 1/2 lb halibut; fillet 3 to 4 tsp olive oil 4 tsp butter You can use a thick halibut fillet or the cheeks of a large halibut , or 1/2-inch to 3/4-inch thick halibut steaks Mix chicken stock, chopped capers and lemon juice. In a shallow dish mix flour, salt and pepper. Set aside. Rinse fish and pat dry. Dredge pieces of fish in flour mixture to coat all surfaces. Heat the olive oil in a frying pan over medium-high heat. When oil is hot, add fish. Cook until the fish is lightly browned on the bottom and cooked halfway through. Turn fish, adding oil if needed to prevent sticking. Cook until fish is barely cooked (separate flakes in the thickest part to test). Transfer fish to a platter and cover to keep warm Discard any remaining oil in pan, pour stock mixture into pan and stir to deglaze pan. Stir in butter until melted. Return fish to pan, reheat and serve. Goes very well with buttered noodles and a avocado-tomato salad. |
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