Pan-Roasted Halibut with Caper Vinaigrette

6 halibut fillets, 6 to 8 oz each
Salt and white pepper
1 ½ T. olive oil
Caper Vinaigrette (recipe follows0

Preheat oven to 350.
Gently season the halibut on both sides with salt and white pepper. Heat the oil in an ovenproof saute pan and sear the halibut on one side until lightly brown. Flip the fish over and sear the other side. Flip over again and place the pan in the oven to cook for 6 to 8 minutes. Drizzle with the Caper Vinaigrette

Caper Vinaigrette
Makes 1 c.

2 egg yolks
2 t. lemon juice
1 t. minced garlic
2 t. champagne vinegar
½ c. blended oil
2 T. capers, drained
1 T. whole grain mustard
1 t. chopped fresh tarragon
2 t. chopped fresh thyme
2 t. chopped fresh Italian parsley
Salt and pepper

In a food processor or in a blender combine the egg yolks, lemon juice, garlic, and vinegar. Slowly whisk in the oil. Remove the mixture from the blender to a bowl and fold in the capers, mustard, and herbs. Season with salt and pepper. Drizzle the vinaigrette over the halibut.

Delicious on chicken too!

Leave A Comment