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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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 2|
|Calories from Fat: 1611 (89%)|
|Amt Per Serving||% DV|
|Total Fat 179g||239 %|
|Saturated Fat 110.3g||552 %|
|Monounsaturated Fat 47.4g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 516.2mg||159 %|
|Sodium 533mg||18 %|
|Potassium 981.7mg||26 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 14.8g|
|Protein 42.1g||60 %|
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Calories per serving: 1820
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