Halibut Piccata

A version of this recipe was fabulous made with chicken, but I thought it would go very well with halibut.
  I recommend serving this over angel hair pasta.

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Halibut Piccata

Makes: 2 servings

Ingredients

2 4 oz halibut filets, skinned

1 tbsp vegetable oil

¼ cup dry white wine

1 tbsp garlic, minced

½ cup chicken broth

2 tbsp lemon juice

1 tbsp capers, drained

1 tsp butter, unsalted

fresh lemon slices

chopped fresh parsley (optional garnish)

             

Directions

1. Pat halibut filets dry.  Salt and pepper halibut filet (lightly to taste).  Dust with flour.  Shake off excess.  Using either a large frying pan or sauté pan, add vegetable oil to pan and heat to medium-high.

Saute the Halibut

2. Sauté filets 5-8 min on each side until fish is almost done (flakey with a slight amount of clear meat in the center).  Gently transfer filets to warm plate.  Pour off any remaining fat.

3. Deglaze pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly gone: about 2 min.

Return Filets to  pan

4. Add broth, lemon juice, and capers.  Return filets to pan and cook on each side 1 min.  Transfer filets back to warm plate.

5.  Add butter and lemon slices.  Once butter melts, pour over filets.

6.  Garnish with parsley.

Note 1:  It takes about ½ of a fresh lemon to make 2 tbsp lemon juice.  You can slice the remaining half for the lemon slices.