Crusted Halibut with Caper White Wine Sauce

Serve this easy fish dish with some basmati rice and some steamed green beans for an elegant evening meal.

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Crusted Halibut with Caper White Wine Sauce
 
Prep time
Cook time
Total time
 
Flaky Crusted Pan-Fried Halibut with Caper White Wine Sauce
Author:
Recipe type: Entree
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
  • 2 tablespoons brown rice flour
  • ½ teaspoon sea salt
  • 8 oz halibut fillet
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons capers, drained
  • ⅓ cup dry white wine
  • 1 tablespoon unsalted butter
  • fresh basil, chiffonade, for garnish
Instructions
  1. Combine flour and salt in a shallow dish.
  2. Dredge halibut fillet on both sides in flour mixture. Shake off excess flour and hold on a plate.
  3. Heat heavy-bottomed skillet on medium-high flame for about one minute.
  4. Add 1 tablespoon olive oil to skillet and immediately place halibut in the pan, flesh side down. Turn heat down to medium-low. Cook for 3 minutes without disturbing the fish to allow a crust to form. Turn the fish over so it is skin side down and cook for another 3 minutes. Remove fillet onto a serving plate while making the sauce.
  5. Add remaining tablespoon of olive oil to the pan with the capers. Sauté for about a minute, then add white wine. Let simmer until alcohol cooks off and sauce has reduced by at least one half. Add butter and stir until it is incorporated into the sauce.
  6. Pour sauce over the fish and garnish with fresh basil.

 

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