Recipe: Halibut with Lemon Caper Sauce
Post by Olivia Martino, Registered Dietitian and Co-Owner, Nourish Northwest
This is one of my favorite ways to prepare fish. The original recipe asks you to drench the fish in flour and fry and also add some butter to the sauce. I wanted to make this recipe “Spring Cleanse” friendly, so I omitted those steps but feel free to add them back in if you are not participating in the cleanse. The recipe is delicious either way. Halibut is definitely a splurge and I have made this recipe with Mahi-Mahi, cod, or any other firm, white fish that I could find.
Halibut with Lemon & Caper Sauce
Adapted From EatingWell: May/June 1991
4 servings | Active Time: 20 minutes | Total Time: 20 minutes
- 1/2 lemon, or more to taste
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 pound halibut fillet (about 1 1/2 inches thick), cut into 1/4-inch-thick diagonal slices
- 3 teaspoons extra-virgin olive oil
- 1 clove clove garlic, minced
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon capers
- 1 tablespoon chopped fresh parsley
- With a sharp knife, remove skin and white pith from lemon and discard. Cut the segments of the fruit away from their surrounding membranes into a bowl (discard seeds). Strain and reserve juice. Chop fruit coarsely.
- Salt and pepper both sides of fish. Heat 3 tsp oil in a large nonstick skillet over medium-high heat. Cook the fish until the interior is opaque, 1 to 3 minutes per side. Transfer to plates or a platter and keep warm.
- Add garlic to the pan and cook, stirring, for several seconds. Add broth and bring to a boil, stirring. Add lemon and juice and capers swirling the pan. Spoon the sauce over the fish. Sprinkle with parsley and grind more pepper over top.