Pan-Seared Halibut with Caper and Parsley Sauce
Pan-seared halibut with caper and parsley sauce is an easy-to-prepare dish that will impress your guests. This recipe features fresh halibut fillets pan-seared and topped with a flavorful caper and parsley sauce. The combination of the mild, flaky halibut and the tangy, herb-infused sauce is a match made in heaven. This dish will surely be a hit at your next dinner party or family gathering.
Ease of Preparation
Pan-seared halibut with caper and parsley sauce is a simple dish to prepare. All you need to do is season the halibut fillets with salt and pepper, heat a skillet with oil and cook the halibut for a few minutes on each side. Once the halibut is cooked, you can make the sauce in the same skillet by adding butter, capers, parsley, lemon juice, and white wine. The sauce comes together quickly and can be served over the halibut.
One serving of pan-seared halibut with caper and parsley sauce contains approximately 300 calories, 18 grams of fat, and 25 grams of protein. This dish is also a good source of Vitamin A, Vitamin C, and Iron.
– 4 halibut fillets
– 2 tablespoons olive oil
– Salt and freshly ground black pepper
– 2 tablespoons butter
– 2 tablespoons capers, drained
– 2 tablespoons minced fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup dry white wine
Begin by seasoning the halibut fillets on both sides with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the halibut fillets to the skillet and cook for 3-4 minutes on each side or until the fillets are cooked through. Transfer the cooked halibut to a plate and set aside.
In the same skillet, add the butter and let it melt. Add the capers, parsley, lemon juice, and white wine to the skillet and stir to combine. Simmer the sauce for 2-3 minutes or until it has reduced slightly.
Return the halibut to the skillet and spoon the sauce over the top. Serve the pan-seared halibut with caper and parsley sauce immediately.
– For the best results, use fresh halibut fillets that are at least 1 inch thick.
– To make the sauce ahead of time, prepare it up to the point of reducing the sauce, then store it in the refrigerator until ready to use.
– If the sauce is too acidic, add a pinch of sugar to balance out the flavours.
This pan-seared halibut with caper and parsley sauce is a delicious combination of mild, flaky halibut and a tangy, herb-infused sauce. The capers and parsley add a bright, briny flavour to the dish, while the lemon juice and white wine provide a hint of acidity. The overall flavour of the dish is light and refreshing, making it the perfect addition to any meal.
Best Dishes Paired With
This pan-seared halibut with caper and parsley sauce pairs well with a variety of side dishes. Try serving it with roasted potatoes, steamed green beans, or a light salad. It also goes well with a glass of crisp white wine or a light beer.
Origin of Dish and History
This recipe for pan-seared halibut with caper and parsley sauce is a classic Italian dish. It has been enjoyed for centuries and is still popular today. The combination of the mild halibut and the flavorful sauce is a classic pairing that never goes out of style.
If you don’t have access to fresh halibut, you can substitute other types of white fish, such as cod, haddock, or tilapia. You can also use other types of herbs in the sauce, such as basil, oregano, or thyme. Finally, if you don’t have any white wine on hand, you can substitute chicken or vegetable broth.