Pan Seared Halibut With Lemon Caper Sauce
Olivia Luz
Sear the halibut and remove it from the pan.
Remove halibut pieces to a plate or platter add lemon slices on top along with a dollop of crab just before serving. Simmer it a while until the liquid is reduced. Add the white wine and continue to cook until it has reduced slightly about 2 to 3 minutes. Add the lemon slices to the pan and let brown for a minute.
Add lemon juice capers herbs to pan. Just like a chicken picatta but with fish. Remove the fish from the pan and set aside. Serve the halibut immediately or store in the refrigerator for up to 3 days.
Add the cooked halibut back into the pan with the sauce to warm. Then add garlic fresh parsley capers and lemon juice. Add the butter and melt it in the same pan. Once the halibut is cooked through remove the filets from the pan.
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Spoon the lemon caper sauce over the top. Serve like this place the fish steak on the plate and drizzle the sauce heavy on the lovely tidbits that are in the sauce. Then add the lemon jùice capers and parsley. Pùt the fish back into the pan along with any liqùid from the platter bring heat back to mediùm and ùse a spoon to spoon the saùce over the top and cook for 30 seconds then remove to a platter and serve.
Add in the lemon juice parsley capers wine and zest. Cook until the garlic is fragrant about 30 seconds. Set aside with the halibut. Top the halibut with the lemon caper pan sauce and serve it right away.
Make the pan sauce. You ll also add lemon slices to the pan adding a bright citrusy flavor as well. Add lemon slices and sear briefly. Turn the heat down to medium and add the butter and garlic.
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Source : pinterest.com
