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B.C. Halibut in a Caper Lemon Cream Sauce
2 ( 6 - 8 oz. ) fillets of halibut
Salt & pepper to taste
¼ cup flour
¼ cup butter
Season halibut with salt and pepper. Lightly flour, shaking off the excess. Saute halibut on both sides in hot butter in a skillet on high heat until brown, then reduce heat and sauté on medium heat for approximately 5 minutes. Remove halibut from skillet and keep warm.
Sauce:
¼ cup dry white wine 1 tsp. fresh parsley, finely chopped
Juice of 1 lemon ½ tsp fresh basil, finely chopped
½ cup whipping cream Salt & Pepper to taste
1 tbsp. capers, drained
Deglaze skillet with wine. Squeeze lemon juice directly into wine, stir until well blended and reduce by simmering on medium heat for 2-3 minutes. Add cream to wine and lemon juice, stir until well blended and reduce by one- half by simmering on medium heat. Add capers, parsley, and basil to pan. Add salt and pepper to taste. Stir until well blended. Put halibut on warm plates and coat with sauce and serve. Serves 2. Enjoy!
Back to Halibut Recipe Page
2 ( 6 - 8 oz. ) fillets of halibut
Salt & pepper to taste
¼ cup flour
¼ cup butter
Season halibut with salt and pepper. Lightly flour, shaking off the excess. Saute halibut on both sides in hot butter in a skillet on high heat until brown, then reduce heat and sauté on medium heat for approximately 5 minutes. Remove halibut from skillet and keep warm.
Sauce:
¼ cup dry white wine 1 tsp. fresh parsley, finely chopped
Juice of 1 lemon ½ tsp fresh basil, finely chopped
½ cup whipping cream Salt & Pepper to taste
1 tbsp. capers, drained
Deglaze skillet with wine. Squeeze lemon juice directly into wine, stir until well blended and reduce by simmering on medium heat for 2-3 minutes. Add cream to wine and lemon juice, stir until well blended and reduce by one- half by simmering on medium heat. Add capers, parsley, and basil to pan. Add salt and pepper to taste. Stir until well blended. Put halibut on warm plates and coat with sauce and serve. Serves 2. Enjoy!
Back to Halibut Recipe Page
