We love Halibut but will be the first to agree it can be expensive. The fish for this recipe can be just about any— grouper, whitefish, cod, etc.
Cooking fish is mainly about getting it just right— not too cooked, not too rare. Remember it will keep cooking once off the heat source.
Some like to flour, salt and pepper the fist before cooking, some don’t. The slight crust from flouring adds crunch. I think it is a taste thing, not a cooking thing. The halibut pictured here was not floured. It was lightly salted and peppered before cooking.
Flour, salt and pepper – see below
2T olive oil
½ C minced onion
2-3 cloves garlic, finely minced
1/2C white wine
4 slices lemon
Juice of 1 lemon
2T capers, rinsed
1/2C parsley, finely chopped
In a saute pan large enough to hold your fish, melt 2 T butter and 2T over medium heat. Once butter is foaming, add cleaned, prepared fish and lemon slices and cook undisturbed for a couple of minutes. Then carefully flip and continue to cook until a fork placed between the flakes reveals easily separated, opaque flakes. Remove fish from pan to a plate and loosely cover with foil.
Add onions and garlic to the pan and sauté for a minute or two.
Add wine and cook off about half.
Add lemon juice, capers and butter. Mix well, add pepper.
Return fish to pan, spoon sauce over fish. Add parsley. Give it a minute to meld flavors.
Serve fish and sliced lemons with sauce spooned over the top.
This goes very well with pasta, potatoes or rice. Salad, broccoli or another green vegetable completes the meal.