Halibut Piccata

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 12 ounces halibut fillets, about 1 inch thick
• 3 tablespoons dry wine (such as chardonnay or pinot gris)
• 2 lemons, juice of (about 1/3 to 1/2 cup)
• 3 garlic cloves, thinly sliced
• 1 tablespoon drained capers
• 3 tablespoons unsalted butter
• salt and pepper
• chopped fresh parsley (garnish)

Recipe

• 1 preheat oven to 350°f
• 2 in a wide, shallow bowl, whisk together the flour, salt and pepper.
• 3 preheat a nonstick saute pan over medium high until hot and add the olive oil.
• 4 lightly coat the halibut fillets in the seasoned flour (i use gluten-free mix, rice will also work) and place in the pan.
• 5 sear until golden brown, about 1 minute per side.
• 6 flip the fillets to sear the underside, then transfer them to a baking sheet and place in the oven to finish cooking, about 5 minutes more.
• 7 the halibut should be just cooked through.
• 8 meanwhile, add the wine and lemon juice to the pan, stirring to scrape up any browned bits.
• 9 add the garlic and capers and cook the liquid over medium-high heat until reduced by two-thirds.
• 10 remove pan from heat and whisk in butter to create a creamy, piquant sauce.
• 11 taste and whisk in more butter if desired.
• 12 season with salt and pepper to taste.
• 13 place fillets on two plates and drizzle each with the piccata sauce.
• 14 garnish with a sprinkle of chopped parsley.