Halibut Piccata
Sorry for the delay, the kids are off from school today and I slept in!
This recipe for Halibut Piccata would work with any flaky white fish but is ideal for something like halibut or cod because the flavor-packed sauce holds up to a more substantial fish. The dish is quick and easy to prepare and more than likely you have all of the ingredients on hand at any given moment…perfect for a weeknight supper but elegant enough to serve to guests. I paired the halibut with mashed potatoes and roasted broccoli but it would go with almost anything (even over spaghetti) just be sure to have some color on the plate. Enjoy!
Halibut Piccata
Servings: 4
Ingredients
- 2 Tbls olive oil
- 4 6-oz halibut fillets
- 1/2 c flour all-purpose, rice flour or chickpea flour are all fine
- 1 tsp kosher salt divided
- 1/2 tsp ground black pepper divided
- 1 lemon, half thinly sliced; leave the other half for squeezing divided
- 1/4 c low-sodium chicken stock
- 1/4 c white wine
- 2 Tbls capers drained
- Italian parsley, chopped optional garnish
Instructions
- Season both sides go the halibut with some sea salt and ground black pepper.
- Combine the flour, remaining sea salt and ground black pepper in a shallow dish.
- Heat the olive oil in a large skillet over medium-high heat.
- Take each seasoned halibut and dredge into the flour mixture, taking care to shake off excess each time.
- Once the oil is hot, transfer the dredged fish to skillet and cook until golden-brown, approx. 3-5 minutes per side.
- Once golden on each side, add the lemon juice, lemon slices, chicken broth, wine, and capers.
- Cook for 8-10 minutes, or until the halibut is cooked through and the sauce is reduced.
- To serve, plate halibut and drizzle sauce over and around on the plate. Garnish with cooked lemon slices and chopped parsley, if desired.