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.