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My review
Capers and Halibut
6
Barbara Tantrum
"This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression."
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Ingredients
25 m servings 284Original recipe yields 4 servings (2 steaks)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
- Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
- Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 330422 Ratings
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Most helpful positive review
7/31/2008
"Capers and Halibut"--what an ordinary name for such an extraordinary dish! The pan roasted halibut becomes nicely golden brown and caramelized, while the sauce, although it includes no lemon ju...
Most helpful critical review
3/6/2009
This has way too much butter, and it doesn't need the extra salt. The capers have enough salt in them to carry the dish. Cut the butter in half. For two halibut steaks that is more than adequate...
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7/31/2008
"Capers and Halibut"--what an ordinary name for such an extraordinary dish! The pan roasted halibut becomes nicely golden brown and caramelized, while the sauce, although it includes no lemon ju...
10/8/2002
Fantastic!! This was simple and delicious. I also made the "cheesy acorn squash" recipe from this site to go along with it and a nice white wine. My husband was in heaven! One thing... go ea...
10/29/2002
Prior to making this recipe, I was not a huge fan of fish. Now, I am! Everyone LOVED it! As a side dish, I made all recipe's "Asparagus Cashew Rice Pilaf". The dishes complimented each other...
1/5/2006
Completely delicious. Took other posters' advice and cut down a bit on the butter, but sauce was still indescribably good (we had it tonight and it's already been requested again!). Thanks for s...
8/10/2010
love this.. thanks Barbara!!! I added extra capers since my hubby loves them, and left out salt all together. After searing I placed in baking dish cover with foil. Worked on the sauce then po...
3/6/2009
This has way too much butter, and it doesn't need the extra salt. The capers have enough salt in them to carry the dish. Cut the butter in half. For two halibut steaks that is more than adequate...
8/13/2002
Just as stated, this is easy and delicious! I will make this again and again.
11/30/2005
fantastic..never cooked with capers before. The halibut was cooked in a teflon pan so no real brown bits, I'll try an iron pan next time. As the halibut was already cooked after the first bit I ...
10/4/2005
Great recipe. I used tilapia because that's what I hada on hand and it still turned out great.