Posted by: hilsrecipeoftheweek | December 5, 2010

Halibut in White Wine Caper Sauce

 
  
 

Mouthwatering restaurant style fish dish, and oh-so-easy.

Serves 4

 

  •  1 tablespoon olive oil
  • 4 halibut steaks  (or thickish fillets)
  • 1/2 cup white wine (125ml)
  • 1 teaspoon chopped garlic
  • 1/4 cup butter (about 50g)
  • salt and pepper to taste
  • 3 tablespoons capers, with liquid
  • to serve – new potatoes, extra butter and parsley – optional

Directions

  1. 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.
  2. 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.
  3. 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.

 Hils Comment: Serving suggestion – lay on a bed of crushed buttery new potatoes before pouring the sauce over, and sprinkle chopped parsley over the top. Alternatively, serve with a simple rice or noodle accompaniment.

 Couldn’t be simpler. Halibut is quite an expensive fish, but cooked this way it makes the most of the firm flesh and delicate taste, and is more than worth the expense.  Mouthwateringly delicious.

 

Ingredients 

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