Halibut with Caper Sauce
  • 2 TBS capersdrained and roughly chopped
  • 1/4cup chopped cornichon pickles
  • 2 hard-boiled eggspeeled and diced fairly finely
  • 1/3cup Italian parsley
  • 1/4cup 100% pure Extra-Virgin Olive Oil.
  • 1tablespoon fresh lemon juice
  • 1cup flour
  • 4ounces halibut fillets6 – 7each
  • 2 – 3 TBS vegetable oil
  • Lemon wedges
  • salt and pepper to taste
  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.