Tuesday, October 16, 2012

Quick Halibut with Capers in White Wine Reduction

Halibut is one fish I have never cooked. Eaten and enjoyed? Heavens, yes. A rather delicate fish and not as common of a catch as salmon, I didn't want to try a practice recipe on what the Fisherman brought home.  But I certainly didn't have a tried and true recipe ready in my handy recipe binder. A 5 minute Google search yielded this little gem from Allrecipes.com. So, I took a deep breath and got started. This recipe was so simple and had so much surprising flavor! Ready in under 30 minutes, start to finish. A new favorite.

2 Tablespoons olive oil
2 8oz halibut steaks (I used 1 piece about 10oz)
1/2 cup white wine
2 tsp chopped garlic
1/4 cup butter
salt and pepper to taste
3 Tablespoons capers with liquid

Heat medium size frying pan. Add the oil. When the oil is hot, add the fish and brown on both sides. About 6 minutes. Remove before finished cooking.

Add the wine, scraping brown bits up, and reduce until almost evaporated. Toss in butter, garlic, salt and pepper and simmer for a minute or so.

Return the fish to the pan and coat with sauce. Cook until fish flakes easily with a fork. Serve immediately, pouring sauce over each fillet. I served over quinoa. For more of my favorite recipes, follow along with my Pinterest board, Eat!

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