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!


Please come cook for me. Please? I'll give you chocolate.
Posted by: bhd | June 09, 2005 at 20:18
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!
Posted by: Susan | June 10, 2005 at 06:38