Recipe Of The Day: Halibut Piccata

[RD Cook]

Halibut Piccata

 <h3><A href="http://www.bigoven.com/161211-Halibut-Piccata-recipe.html" target="_blank">Halibut Piccata recipe</A></h3><a href="http://www.bigoven.com/161211-Halibut-Piccata-recipe.html" target ="_blank"><img width="140" alt="Click here for a larger picture of Halibut Piccata" src="http://www.bigoven.com/pics/080606020243.jpg" /></a><BR/>2 Servings
Halibut
American<BR/>Summer   Spring   Saute   Bake   Main Dish   American   Halibut   Dinner  

1/4 cup <a href="http://www.bigoven.com/whatis.aspx?id=All-Purpose%20Flour" class="deflink">all-purpose flour</a>
1/2 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Salt" class="deflink">salt</a>
1/2 teaspoon black <a href="http://www.bigoven.com/whatis.aspx?id=Pepper" class="deflink">pepper</a>
1 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Olive%20Oil" class="deflink">olive oil</a>
2 (6-1/2- to 7-ounce) halibut <a href="http://www.bigoven.com/whatis.aspx?id=Fillet" class="deflink">fillet</a>s, about 1 inch thick
3 tablespoons dry <a href="http://www.bigoven.com/whatis.aspx?id=White%20Wine" class="deflink">white wine</a> (such as chardonnay or pinot gris)
  juice of 2 <a href="http://www.bigoven.com/whatis.aspx?id=Lemon" class="deflink">lemon</a>s (about 1/3 to 1/2 cup)
3 cloves <a href="http://www.bigoven.com/whatis.aspx?id=Garlic" class="deflink">garlic</a>, thinly sliced
1 tablespoon drained <a href="http://www.bigoven.com/whatis.aspx?id=Caper" class="deflink">caper</a>s
5 tablespoons unsalted <a href="http://www.bigoven.com/whatis.aspx?id=Butter" class="deflink">butter</a>
  Salt and <a href="http://www.bigoven.com/whatis.aspx?id=Pepper" class="deflink">pepper</a>, to taste
  Chopped fresh <a href="http://www.bigoven.com/whatis.aspx?id=Parsley" class="deflink">parsley</a>, for garnish


Preheat oven to 350 degrees. In a wide, shallow bowl, whisk together the flour, salt and pepper.

Preheat a nonstick saute pan over medium high heat until hot, and add the olive oil. Lightly coat the halibut fillets in the seasoned flour 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 5 tablespoons 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.

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