Fish and Veg.

Halibut With Lemon-Caper Sauce

 
• 1½ pounds halibut filets, cut into 8 pieces (Atlantic Cod may be substituted) 
• Sea salt and freshly ground pepper 
• ½ cup all purpose flour 
• 4 to 6 tablespoons extra-virgin olive oil 
• 2 tablespoons chopped shallots 
• ¼ cup small capers, rinsed and drained 
• 3 tablespoons fresh lemon juice 
• 1 teaspoon finely grated lemon zest 
• 4 tablespoons unsalted butter 
• 1 tablespoon chopped flat-leaf parsley

Season halibut well on both sides with salt and pepper. Place flour in a pie plate. Place 2 tablespoons oil in a 12-inch non-stick skillet over medium-high heat. Dip four pieces of fish in flour, and place in hot skillet. Cook fish, turning once, until it is opaque and the edges are golden brown, 2 to 3 minutes. Transfer to a warm platter. Add more oil to skillet, if necessary, and repeat with remaining fish. After fish is cooked, add remaining 2 tablespoons oil, shallots and capers to skillet. Saute 1 minute, until shallots are golden. Add lemon juice and zest, and bring to a boil. Simmer 1 minute; add ¼ teaspoon salt and a pinch of pepper. Remove from heat and swirl in butter and parsley. Spoon over fish and serve. Makes 4 to 6 servings.

Spinach in Brown Butter 

• 3 tablespoons unsalted butter 
• 1 pound baby spinach 
• Sea salt and freshly ground pepper

Heat butter in large sauce pan over medium-high heat about 1 minute. Remove from heat, add spinach, and toss with tongs to coat. Return pan to heat and cook 2 minutes, tossing constantly, until spinach is just limp but stil bright green. Season with salt and pepper to taste.

Bon appétit!

Comments

[bhd]

Please come cook for me. Please? I'll give you chocolate.

[Susan]

Me, too!
I have had a halibut dish like this in one of my usual restaurants, only they added paprika. It was so good! They took it off the menu a few years ago, so thanks for the recipe!