Butter Basted Halibut Steaks With Capers Recipes

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BUTTER-BASTED HALIBUT STEAKS WITH CAPERS



Butter-Basted Halibut Steaks with Capers image

Provided by Alison Roman

Categories     Fish     Sauté     Quick & Easy     Dinner     Seafood     Halibut     Capers     Butter     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 14-16-ounce bone-in halibut steaks (1"-1 1/4" thick)
Kosher salt, coarsely ground pepper
2 tablespoons vegetable oil
1/4 cup (1/2 stick) unsalted butter
4 sprigs thyme
2 garlic cloves, peeled, crushed
3 tablespoons drained capers

Steps:

  • Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6-8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.
  • Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.
  • Divide halibut among plates and spoon butter sauce over.

BROWN BUTTER-POACHED HALIBUT WITH CELERIAC PURéE & CAPER CRUMBS



Brown butter-poached halibut with celeriac purée & caper crumbs image

This elegant seafood dish will really wow someone special with its delicate flavour and texture - pollock or plaice also work well

Provided by Good Food team

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 14

200g butter
1 shallot , finely chopped
1 bay leaf
4 peppercorns
2 skinless, boneless halibut fillets, cut from the thick end, about 100-150g/4-5.5oz each
cavolo nero , kale or spinach, to serve
knob of butter (from the amount above)
300g celeriac , peeled and cut into bite-sized pieces
200ml milk
75ml double cream
knob of butter (from above)
4 tbsp fresh breadcrumbs
1 heaped tsp capers , roughly chopped
1 tbsp roughly chopped parsley

Steps:

  • To make the purée, melt a small knob of butter in a saucepan, add the celeriac and cook over a medium-high heat until starting to brown a little, about 5 mins. Pour over the milk and cream, and season well - the celeriac should be just covered, so add more milk if needed. Bring to a simmer, cover and cook for 15 mins or until tender. Drain, reserving the cooking liquid, and transfer to a food processor. Blend until smooth, then sieve into a clean saucepan, pushing the celeriac through with the back of a spoon or spatula. Add a little of the cooking liquid to loosen the purée if needed, and taste for seasoning.
  • To make the crumbs, heat a small knob of butter in a frying pan, add the breadcrumbs and cook, stirring, until golden brown. Throw in the capers and cook for 30 secs more. Tip into a bowl and leave to cool a little, then stir through the parsley.
  • Heat oven to 140C/120C fan/gas 2. Gently melt the butter in a small ovenproof saucepan or frying pan, big enough for the fish fillets to fit snugly. Once melted, add the shallot, bay leaf and peppercorns. Keep heating until the butter turns a light brown colour and smells nutty. Leave to cool a little. Gently lower the fish fillets into the warm butter, basting any exposed fish, and transfer to the oven. Cook for 3-4 mins, depending on the thickness of the fish, then turn the fillets over and cook for a further 3-4 mins or until just opaque and feeling firm.
  • While the fish cooks, reheat the purée and steam the greens. To serve, spoon the purée into the centre of each plate; use the back of the spoon to spread out slightly into a circle. Top with the greens, then carefully place the halibut on top. Drizzle with a little of the poaching butter and scatter with the crumbs.

Nutrition Facts : Calories 753 calories, Fat 54 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 32 grams protein, Sodium 1.8 milligram of sodium

CAPERS AND HALIBUT



Capers and Halibut image

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.

Provided by Barbara Tantrum

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 (8 ounce) steaks halibut
½ cup white wine
1 teaspoon chopped garlic
¼ cup butter
salt and pepper to taste
3 tablespoons capers, with liquid

Steps:

  • 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.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g

HALIBUT STEAKS WITH OLIVE CAPER SAUCE



Halibut Steaks With Olive Caper Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 halibut steaks about 1 inch thick (about 1 3/4 pounds)
2 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 1/2 cups red wine
1 1/2 cups fish or chicken stock
2 tablespoons tomato puree
1/4 cup ground walnuts
Freshly ground pepper
1/4 cup pitted oil-cured olives
1/4 cup capers, drained

Steps:

  • Cut the halibut steaks in half. Wipe them dry with paper towels and coat them on both sides with one tablespoon of the olive oil. Set aside.
  • Heat the remaining oil in a heavy saucepan. Saute the onion and garlic until soft. Add the wine, stock and tomato puree. Cover and simmer gently for 20 minutes.
  • Preheat broiler.
  • Remove the cover from the sauce and reduce by half. Meanwhile, broil the halibut steaks on both sides until cooked (about 5 minutes on each side).
  • Stir the walnuts into the sauce. It should be quite thick. Season with pepper and add the olives and capers.
  • Place the steaks on heated plates and cover each one with the sauce. Serve immediately.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 505 milligrams, Sugar 5 grams

BUTTER-BASTED HALIBUT STEAKS WITH CAPERS RECIPE - (4.2/5)



Butter-Basted Halibut Steaks with Capers Recipe - (4.2/5) image

Provided by á-49298

Number Of Ingredients 7

2 14-16 oz. bone-in halibut steaks (1"-1 1/4" thick)
Kosher salt, coarsely ground pepper
2 Tbsp. vegetable oil
1/4 cup (1/2 stick) unsalted butter
4 sprigs thyme
2 garlic cloves, peeled, crushed
3 Tbsp. drained capers

Steps:

  • Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until golden brown, 6-8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer. Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through. Divide halibut among plates and spoon butter sauce over. * Also Try it with: Arctic char, monkfish, or salmon steaks Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.

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Top Asked Questions

How to cook halibut steak with caper sauce?
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. 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.
How do you cook halibut fillets?
Preparation. Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6–8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer. Add butter, thyme sprigs, and garlic to pan and cook,...
What are the best tips for cooking halibut steaks?
Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. 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. Return the steaks to the pan, and coat them with sauce.
What is capers and halibut?
"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 juice, is inspired by that used in the classic Veal or Chicken Piccata.

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