Great for date night or dinner party!
Serve this quick and easy crusted halibut dish with some roasted red potatoes and steamed green beans for an elegant evening meal. If you’re looking for a wine to serve with this meal, see my Italian Wines 101 post for some recommendations from Nelson.
Ingredients you’ll need
- Wild-caught halibut fillet
- Rice flour and sea salt
- Extra-virgin olive oil & unsalted butter
- White wine or chicken broth
- Lemon & parsley (for garnish)
- Small red potatoes, green beans, fresh rosemary, olive oil, sea salt (optional side dishes)
30-minute Meal with Crusted Halibut
Try your Crusted Halibut with roasted small red potatoes and steamed green beans. Here’s how you can efficiently put together the meal in under 30 minutes for 4 people. You’ll need to double the halibut recipe and use 1 lb red potatoes and 1 lb green beans.
- Preheat the oven to 400° F. Wash and dry 1 lb. small red potatoes, cutting them in half if needed, and placing them on a metal sheet pan. Drizzle with olive oil or avocado oil and sprinkle with sea salt and chopped fresh rosemary.
- Trim ends from 1 lb green beans and put them in a steamer basket in a pot with a lid with 1-2 inches water (but don’t turn on yet).
- Prepare the halibut to cook (dusting it with flour and salt) and set out the ingredients for the sauce.
- Cook the halibut on the first side, and then flip to the second side. Now you can start steaming the green beans (3-4 minutes should be about right). Place steamed green beans in a bowl and drizzle with a little olive oil and sea salt.
- Make the sauce for the halibut and place over the fish.
- Check on the red potatoes periodically, tossing them to brown evenly. Remove from oven when they can be easily pierced with a fork. They should take between 20-30 minutes to roast, depending on size and how crispy you like them.
- Arrange halibut, potatoes, and green beans on a plate and be sure to garnish the fish with fresh herbs and lemon.
Flaky Crusted Halibut with Caper White Wine Sauce is great for dinner parties or a simple but elegant date night meal. Serve with basmati rice or roasted red potatoes and steamed green beans or broccoli.
- 2 tablespoons rice flour
- 1/2 teaspoon sea salt
- 12-ounce halibut fillet
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons capers, drained
- 1/3 cup dry white wine or chicken broth
- 1 tablespoon unsalted butter
- Handful fresh basil or parsley, chopped
- 1 small lemon, sliced
- Cut fillet in half to make two servings.
- Combine flour and salt in a shallow dish. Dredge halibut fillets on both sides in flour mixture. Shake off excess flour and hold on a plate.
- Heat heavy-bottomed skillet on medium-high flame for about one minute.
- Add olive oil to skillet and immediately place halibut fillets 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 2-3 minutes depending on thickness. Remove fillets onto a serving plate while making the sauce.
- Add capers to pan. Sauté about 30 seconds, then add white wine (or broth). 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.
- Pour sauce over each fillet and garnish with fresh herbs and lemon slices.