Recipe by VNess
Can't argue with fish recipes from NW chefs. This one's from Peter Roscoe in Astoria.
Top Review by Craig Vara
Made this tonight. Changed almost nothing except used fresh oregano from my garden as the herb on the fish and in the sauce. Served it with angle hair pasta and ratatouille.. It was wonderful!
- 59.14 ml all-purpose flour
- 2.46 ml salt
- 2.46 ml black pepper
- 14.79 ml olive oil
- 340.19 g halibut fillets, about 1 inch thick
- 44.37 ml dry white wine (such as chardonnay or pinot gris)
- 2 lemons, juice of (about 1/3 to 1/2 cup)
- 3 garlic cloves, thinly sliced
- 14.79 ml drained capers
- 44.37 ml unsalted butter
- salt and pepper
- chopped fresh parsley (garnish)
Directions See How It's Made
- Preheat oven to 350°F
- In a wide, shallow bowl, whisk together the flour, salt and pepper.
- Preheat a nonstick saute pan over medium high until hot and add the olive oil.
- Lightly coat the halibut fillets in the seasoned flour (I use Gluten-free mix, rice will also work) 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 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.