Pan Roasted Halibut with Lemon Caper Vinaigrette

lemon caper halibut | afoodcentriclife.com

5 from 1 vote

Pan Roasted Halibut with Lemon Caper Vinaigrette

Thin filets of halibut make a fast and healthy dinner. Top with a bright and flavorful vinaigrette of lemon juice, parsley and capers to use as a sauce. A tip on cooking with wine: if you don’t drink wine but like to cook with it on occasion, buy the mini plastic bottles (airline size). They work great for cooking when only a small amount is needed. You can also use water or broth instead of wine.

Prep Time10

Cook Time10

Total Time20

Course: Seafood

Cuisine: American

Servings:

Calories: 180kcal

Author: Sally Cameron

Equipment

Non-stick pan with lid

Ingredients

Vinaigrette

4 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons capers rinsed and drained
1 teaspoon fresh chopped parsley
1 teaspoon finely chopped shallot
½ teaspoon fine lemon zest
1-2 pinches lemon pepper or regular pepper

Halibut

4 4-6 ounce halibut filets
⅔ cup dry white wine sub lemon water or vegetable broth

Instructions

Make the Vinaigrette

Whisk together olive oil, lemon, juice, lemon zest, capers, shallots, and parsley. Season with a pinch of salt and pepper and set aside to dress fish at serving.

Cook the Halibut

Heat a non-stick pan over medium heat. If using thin filets, fold the thin tail ends towards the center creating a more uniform piece of fish. Drizzle the top of the filet with olive oil and season. Place the fish top (seasoned) side down in the hot pan and cook for a few minutes until a golden crust forms. Turn the filets over, pour in the white wine and immediately place a tight fitting lid on top of the pan. Turn the heat down a bit to low and allow the filets to steam finish in the wine. It will only take a few minutes (about 3-5), depending on the thickness of the fish. When done, fish should be barley opaque in the center. To test with a digital thermometer it should be at 145°F. To serve, drizzle with a little of the vinaigrette.

Nutrition