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. Recipe doubles easily for 4.
Keyword halibut, lemon, seafood
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
1/2teaspoon fine lemon zest
1teaspooncapersrinsed and drained
1teaspoonfresh chopped parsley
1teaspoonlemon pepper or regular pepper
26 ouncehalibut filets
1/2cupdry white winesub water or vegetable broth
First make your vinaigrette. Whisk together olive oil, lemon, juice, lemon zest, capers and parsley. Season with a pinch of salt and pepper and set aside to dress fish at serving.
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.