Halibut with Lemon-Caper Sauce

By kddozier

Serves 4-6

Ingredients

• 1-1/2 lbs halibut fillets, cut into 8 pieces
• sea salt and black pepper
• 1/2 c flour
• 4-6 TBS olive oil
• 2 TBS chopped shallots
• 1/4 c capers, rinsed and drained
• 3 TBS fresh lemon juice
• 1 tsp finely grated lemon zest
• 4 TBS unsalted butter
• 1 TBS chopped flat leaf parsley

Preparation

Step 1

Season halibut well on both sides with salt and pepper. Place flour in pie plate. Place 2 TBS oil in 12" nonstick skillet over medium-high heat.

Dip 4 pieces of fish in flour and place in hot skillet. Cook, turning once, until fish is opaque and the edges are golden brown, about 2-3 minutes. Transfer to a warm platter. Add more oil to skillet if necessary and repeat with remaining fish.

After fish is cooked, add remaining 2 TBS oil, shallots and capers to skillet. Saute one minute until shallots are golden. Add lemon and zest and bring to a boil. Simmer 1 minute. Add 1/4 tsp salt and pinch of pepper. Remove from heat and swirl in butter and parsley. Spoon over fish and serve.