Tuesday, May 10, 2011
Halibut with Lemon & Capers
I must confess that I borrowed this picture of someone else's halibut, because we ate ours up so fast tonight and I was too hungry to search for my camera! (I promise to replace it with my own picture next time I make this recipe, which I hope will be soon. In all honesty, it looked even better:)
However, the fish turned out so great that I wanted to write down the recipe before I forgot what I did!
First I began with a thick piece (about 1/2 lb each person) of fresh halibut from Whole Foods. It is in season right now and the catch is so mild and fresh!
I sprinkled each side of the halibut with a light sprinkling of salt, pepper, and fresh grated lemon peel. Then I pan grilled (in a screamin' hot pan) the two pieces in about 2. T olive oil, 1 t. of butter and a couple of smashed garlic cloves.
After both sides had a nice golden caramel color, I poured in about 1/2 cup water (I was out of white wine, or I would have used that), the juice of one lemon, and about 1 T. of agave nectar (you could also use organic brown sugar) and 2 T. capers. Covered this with a lid and steamed just until fish was flaky and done.
Served the fish over brown and wild rice, pouring pan juices with capers evenly over both pieces.