+

Pan-Roasted Halibut with Caper Vinaigrette

Ingredients (14)

For the halibut:

  • 6 halibut fillets (6 to 8 ounces each)
  • Salt and white pepper
  • 1 1/2 tablespoons olive oil

For the caper vinaigrette:

  • 2 egg yolks
  • 2 teaspoons lemon juice
  • 1 teaspoon minced garlic
  • 2 teaspoons champagne vinegar
  • 1/2 cup blended oil (1 part olive oil, 3 parts canola oil)
  • 2 tablespoons capers, drained
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh Italian parsley
  • Salt and freshly ground pepper
Try Amazon Fresh
Nutritional Information
  • Calories391
  • Fat25.52g
  • Saturated fat2.84g
  • Trans fat0.07g
  • Carbs1.27g
  • Fiber0.42g
  • Sugar0.11g
  • Protein37.85g
  • Cholesterol145.94mg
  • Sodium546.12mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Pan-Roasted Halibut with Caper Vinaigrette

For this dish, we like our halibut to have a very crispy skin, which we achieve only by using an extremely hot pan that burns the seasonings into the skin and locks in the juices. When the skin is this crispy, the texture is exquisite.

What to buy: Go for wild-caught Pacific halibut over its Atlantic counterpart.

Get The Cookbook

Tips for Fish

Instructions

For the halibut:
  1. 1Heat the oven to 350°F.
  2. 2Gently season the halibut on both sides with salt and white pepper. Heat the oil in an ovenproof sauté pan, and sear the halibut on one side until lightly browned. Flip the fish over and sear the other side. Flip over again and place the pan in the oven for 8 to 10 minutes more. Drizzle with caper vinaigrette.

For the caper vinaigrette:

  1. 1In a food processor, 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 freshly ground pepper. Drizzle the vinaigrette over the halibut. (Makes 1 cup.)

Beverage pairing: A Rhône-style white wine, such as a Roussanne from Northern California or northern France.

Load Comments

Recommended from Chowhound

6 Budget-Friendly BBQ Tips to Save Money When Grilling This Summer
Guides

6 Budget-Friendly BBQ Tips to Save Money When Grilling This Summer

by Anna Hecht | If you're looking for ways to save money this summer while still cooking out, these affordable grilling...

17 Canning Recipes to Capture Peak Season Produce
Recipe Round-Ups

17 Canning Recipes to Capture Peak Season Produce

by Caitlin M. O'Shaughnessy | Home canning is not as complicated as you might think. Yes, it’s something pioneer women would devote...

5 Veggie Harvest Tips to Get the Most Out of Your Garden
Guides

5 Veggie Harvest Tips to Get the Most Out of Your Garden

by Debbie Wolfe | If you've gone to the trouble of nurturing a vegetable garden, make sure to harvest it so you get...