Delectable fish in a creamy, piquant sauce... this dish will wow your dinner guests."I used freshly caught halibut. I would use a little less lemon next time. Also, heating the garlic before adding the wine will allow you to use less garlic and give the sauce more depth." - Acecaraballo
Yield: 2 Ready in 45 minutes
favorite of 277 people 127 people want to try
Verified by stevemur
|1/4 cupAll-purpose flour|
|1/2 teaspoonBlack pepper|
|1 tablespoonolive oil|
|2 6.5-ozhalibut fillets; about 1 inch thick, (up to 7-oz ea.)|
|3 tablespoonsdry white wine; (such as chardonnay or pinot gris)|
|Lemon Juice; (about 1/3 to 1/2 cup, or 2 lemons)|
|3 clovesgarlic; thinly sliced|
|1 tablespooncapers; drained|
|5 tablespoonsUnsalted butter|
|Salt and pepper; to taste|
|fresh parsley; chopped, for garnish|
Halibut Piccata Preparation
Preheat oven to 350 degrees. In a wide, shallow bowl, whisk together the flour, salt and pepper.
Preheat a nonstick saute pan over medium high heat until hot, and add the olive oil. Lightly coat the halibut fillets in the seasoned flour and place in the pan. Sear until golden brown, about 1 minute per side. Flip the fillets to sear the underside, then transfer them to a baking sheet and place in the oven to finish cooking, about 5 minutes more. The halibut should be just cooked through.
Meanwhile, add the wine and lemon juice to the pan, stirring to scrape up any browned bits. Add the garlic and capers and cook the liquid over medium-high heat until reduced by two-thirds. Remove pan from heat and whisk in 5 tablespoons butter to create a creamy, piquant sauce. Taste and whisk in more butter if desired. Season with salt and pepper to taste.
Place fillets on two plates and drizzle each with the piccata sauce. Garnish with a sprinkle of chopped parsley.
I used halibut cheeks, which I definitely recommend; didn't have capers on hand, so didn't use them, but would next time. Instead of parsley, I chopped a little fresh tarragon and fresh thyme, and added the herbs to the sauce -- the herbs definitely complemented the dish.
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