Halibut with Caper Sauce

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Halibut with Caper Sauce
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Servings
Ingredients
  • 2 TBS capers drained and roughly chopped
  • 1/4 cup chopped cornichon pickles
  • 2 hard-boiled eggs peeled and diced fairly finely
  • 1/3 cup Italian parsley
  • 1/4 cup 100% pure Extra-Virgin Olive Oil.
  • 1 tablespoon fresh lemon juice
  • 1 cup flour
  • 4 ounces halibut fillets 6 - 7each
  • 2 - 3 TBS vegetable oil
  • Lemon wedges
  • salt and pepper to taste
Servings
Ingredients
  • 2 TBS capers drained and roughly chopped
  • 1/4 cup chopped cornichon pickles
  • 2 hard-boiled eggs peeled and diced fairly finely
  • 1/3 cup Italian parsley
  • 1/4 cup 100% pure Extra-Virgin Olive Oil.
  • 1 tablespoon fresh lemon juice
  • 1 cup flour
  • 4 ounces halibut fillets 6 - 7each
  • 2 - 3 TBS vegetable oil
  • Lemon wedges
  • salt and pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine the capers, cornichons, eggs, parsley, olive oil and lemon juice in a bowl.
  2. Whisk well so that the egg yolks begin to break down and make the sauce creamier.
  3. Season with salt and pepper. Set aside.
  4. Put the flour in a shallow bowl.
  5. Season the fish with salt and pepper, then dredge completely in the flour.
  6. Heat 2 TBS vegetable oil in a skillet, then add 2 halibut fillets flesh-side down.
  7. Cook for about 5 minutes, turn the fish over and cook another 5 minutes for medium doneness. Transfer to a warmed plate.
  8. Repeat with the other 2 fillets, adding more oil to the pan if necessary.
  9. Spoon the sauce over the fish and garnish with lemon wedges.