Halibut with Lemon-Caper Sauce

Halibut with Lemon-Caper Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    teaspoons canola oil

  • 4

    5-oz. 1-inch-thick center-cut skinless halibut or cod fillets

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon black pepper

  • 2

    cloves garlic, minced

  • cup dry white wine

  • 2

    tablespoons low-sodium chicken broth

  • 4

    teaspoons fresh lemon juice

  • 1

    tablespoon capers, rinsed and drained

  • 1

    tablespoon cold unsalted butter, diced

  • 1

    tablespoon chopped flat-leaf parsley

Directions

. Warm 3 tsp. oil in a 12-inch nonstick skillet over medium-high heat. Season fish with salt and pepper; add to skillet and cook until golden, 3 to 4 minutes. Carefully turn and cook until just cooked through, 2 to 3 minutes longer. Transfer to a platter and tent with foil to keep warm. 2. Add remaining 1 tsp. oil and garlic to skillet; sauté for 20 seconds. Add wine and cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Add broth; cook for 1 minute longer. Stir in lemon juice and capers. Remove skillet from heat; add butter and parsley and swirl until sauce is creamy. Spoon sauce over fish and serve.


Nutrition

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