Pacific halibut season opened a few weeks ago so if you’ve visited your grocer’s seafood counter, you’ve more than likely started to see it show up in the case. Of course it’s a staple-fish option on many high-end restaurants’ menus when in-season but while many people are willing to splurge on a meal out—halibut can cost $40 in a steakhouse or other restaurant—many are hesitant to spend the $35 (or more) per pound to bring it home and cook it themselves. But when you do, there’s practically no way you can go wrong with this simple recipe … think veal or chicken piccata only with halibut. It’s a winner winner seafood dinner! Of course simply grilling is always an option too, and it’s the way I generally cook most of my fish, but if you’re new to seafood or just want to try something flavorful, then this is the recipe for you.
Look for Alaskan halibut or Pacific halibut. Note, there are a few countries (Iceland, Norway, UK, Canada) with successful aquaculture programs for Atlantic halibut, but I have yet to see farmed halibut in the stores.
1 to 1 ½ pounds halibut fillets (around 5 ounces each)
¼ cup flour
3 Tbs butter
3 Tbs olive oil
2-3 heads of garlic, minced or sliced
Juice of 1 lemon
2 Tbs capers
Salt and pepper to taste
Melt butter in large pan on stove top, add olive oil and garlic, saute for about 2 minutes on med-high. Rinse halibut fillets, pat dry and lightly coat each side with flour. Push garlic to the outsides of the pan and place fillets in the middle, cook on medium for about 5 minutes (depending on thickness) then turn. Add lemon juice and capers, cook for an additional 5 minutes (again, depending on thickness). Serve with fresh parsley and any side that floats your boat.
Want to make the sauce a bit creamy … add 4-5 Tbs of half and half 2 minutes before finishing. Enjoy!
A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.
Coming up NEXT on the blog … pan-seared grouper. Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler
DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox