Pacific Halibut Piccata

Directions

  1. Heat olive oil in a large sauté pan over medium-high heat. While pan is heating, pat fish dry with paper towels, season with salt and pepper, and dredge in flour. Shake off any excess flour.
  2. Saute fish in oil for 2 to 3 minutes on each side. Remove to serving platter and let rest.
  3. Deglaze pan with white wine, whisking for about 1 minute. Add lemon zest, juice, and capers, and stir. Remove from heat.
  4. Add butter slowly and stir to incorporate, blending sauce. Sauce should coat the back of a spoon. Pour sauce over fish and garnish with chopped parsley. Serve with roasted red potatoes and steamed asparagus.

Serves 4

Beverage pairing: Sémillon or pale ale

Ingredients

 

  • 2 Tbsp. olive oil
  • 4 (4 to 6 oz.) portions Pacific halibut
  • 1 tsp. kosher salt
  • Pinch black pepper
  • 1/4 cup flour
  • 1/4 cup dry white wine, Sauvignon Blanc or Pinot Gris
  • 2 lemons, zested and juiced
  • 3 Tbsp. capers, rinsed
  • 2 Tbsp. cold butter, cut into small cubes
  • 2 Tbsp. chopped fresh flat leaf parsley