Pan-Seared Halibut with Lemon Caper Sauce [ 25 min ]
This Pan-Seared Halibut with Lemon Caper Sauce is as delightful to the eyes as it is to the palate. The golden crust of the halibut contrasts beautifully with the vibrant green parsley and the striking capers in the rich, tangy sauce. Ready in just 25 minutes, this dish is perfect for those seeking a gourmet meal without the fuss. Enjoy a culinary journey to the Mediterranean right from your kitchen table!
Ingrédients
- 4 halibut halibut fillets (about 6 oz each)
- 1 tablespoon olive oil
- salt to to taste
- black pepper pepper to taste
- 1/4 cup all-purpose flour for dredging
- 3 tablespoons butter
- 1 large lemon, juiced
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped
- 1/4 cup white wine (optional)
Instructions
- Pat the halibut fillets dry with paper towels. Season both sides with salt and black pepper.
- Lightly coat each fillet with flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add the fillets and cook until golden brown on one side, about 4 minutes. Flip the fillets and cook for another 3-4 minutes, until the halibut is cooked through and flakes easily with a fork. Transfer to a plate and keep warm.
- In the same skillet, reduce the heat to medium and add butter. Once melted, stir in the lemon juice, capers, and white wine (if using). Simmer for 2-3 minutes, until the sauce slightly thickens.
- Stir in the chopped parsley. Spoon the sauce over the cooked halibut fillets and serve immediately.
Nutrition
Serving: 100gCalories: 300kcalCarbohydrates: 8gProtéines: 35gFat: 13gSucre: 1g
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