By enigmused on January 26, 2007
Photo by Geema
Photo by Geema
"Don't be scared off by the title -- this is surprisingly easy to prepare despite the complexity of its flavors. I like to serve this over linguine tossed in lemon and olive oil. Yum. From the Twelve Seasons Cookbook, and I've added my modifications at the end."
Serving Size: 1 (441 g)
Servings Per Recipe: 4
"What a surprise! My husband and I are trying to eat more fish (the healthy diet thing) but we are really getting sick of doing the same old thing. What a welcome addition to our repertoire! We did not have capers so I used salted butter and added just a pinch of salt, and the dish was excellent. However I can definitely see how capers would be a fantastic addition, and will absolutely add them next time. The flavours are nicely balanced, the recipe is easy to follow and fast enough to do after work. We had this with fresh linguini pasta tossed with a splash of EVOO, fresh lemon zest and a touch of garlic. Simple enough for every day, elegant enough for guests."
"I'm glad to find this here. This is a great, simple but elegant dish. I have made this many times since I first saw it posted on the epicurious site. I also cut down the butter, usually to a few tablespoons but the sauce still has the body and richness I like."
"A savory, straight forward treatment of halibut that creates an eye appealing, moist and flavorful meal. I followed the clear directions, making a substitution of sun-dried tomatoes for fresh, which I really thought gave a nice deep flavor to the dish. It was quick to make, easy and tasty."