Halibut with Fried Capers and Lemon

Name: Halibut with Fried Capers and Lemon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry white wine; 118 milliliters all-purpose flour; 680 grams skinless halibut fillets, about 3/4 inch thick; 2 Tbsps fresh lemon juice; 1 Zest of lemon, cut into fine julienne; 59 milliliters extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 142 grams cup large salt-packed capers , rinsed; 2 Tbsps unsalted butter

Halibut with Fried Capers and Lemon is Head to the store and pick up butter, lemon zest, halibut fillets, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a medium saucepan, bring 1 quart of water to a boil.

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Water

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Sauce Pan

Add the capers and simmer over moderately high heat for 5 minutes.

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Capers

Drain the capers and pat dry with paper towels.

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Capers

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Paper Towels

In a large skillet, heat 1/4 cup of the olive oil.

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Olive Oil

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Frying Pan

Add the lemon zest and cook over moderately high heat, stirring, until starting to brown, about 40 seconds. With a slotted spoon, transfer the zest to paper towels to drain.

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Lemon Zest

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Slotted Spoon

Paper Towels

Dredge the capers in the flour and shake off any excess. Reheat the olive oil.

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Olive Oil

Capers

All Purpose Flour

Shake

Add the capers and fry over moderately high heat, stirring often, until crisp and browned, about 3 minutes. With a slotted spoon, transfer the capers to paper towels to drain. Wipe out the skillet.

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Capers

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Slotted Spoon

Paper Towels

Frying Pan

Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering. Season the halibut with salt and pepper, add it to the skillet and cook over high heat until browned and crisp on the bottom, about 4 minutes. Turn the fillets and cook over moderate heat until just white throughout, about 4 minutes longer.

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Salt And Pepper

Olive Oil

Halibut

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Frying Pan

Transfer the fish to plates and tent with foil to keep warm.

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Fish

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Aluminum Foil

Add the wine to the skillet and cook over moderately high heat until it is reduced by half, about 3 minutes.

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Wine

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Frying Pan

Add the lemon juice and remove from the heat. Swirl in the butter until melted and season the sauce with salt and pepper.

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Salt And Pepper

Lemon Juice

Butter

Sauce

Drizzle the sauce over the halibut, top with the fried lemon zest and capers and serve.

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Lemon Zest

Halibut

Capers

Sauce

Serve the fried capers and lemon zest on pizza, grilled chicken, in salads or in an omelet.

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Grilled Chicken

Lemon Zest

Capers

Equipment

Ingredients

Servings:

118milliliters

dry white wine 118milliliters

all-purpose flour 680grams

skinless halibut fillets, about 3/4 inch thick 2Tbsps

fresh lemon juice 1

Zest of lemon, cut into fine julienne 59milliliters

extra-virgin olive oil 4servings

Salt and freshly ground pepper 142grams

cup large salt-packed capers , rinsed 2Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.