Prep 20 mins
Cook 5 mins
Can't argue with fish recipes from NW chefs. This one's from Peter Roscoe in Astoria.
Make and share this Halibut Piccata recipe from Food.com.
- 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)
- 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.