Halibut In A Lemon Mustard And Caper Sauce Recipes

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HALIBUT WITH LEMON, CAPERS, AND CROUTONS



Halibut with Lemon, Capers, and Croutons image

Provided by Amy Finley

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 stick plus 2 tablespoons butter
6 slices stale white sandwich bread, crusts removed and cut into 1/2-inch cubes
1/2 cup all-purpose flour
Salt and freshly ground black pepper
4 (6-ounce) pieces halibut (preferably Pacific)
1 to 2 tablespoons capers (depending on taste)
1 large lemon, juiced
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • In a medium saute pan over medium-high heat, melt 4 tablespoons of the butter. When the foam subsides, fry the cubes of bread until golden and crusty, about 4 to 7 minutes. Remove the croutons from the pan with a slotted spatula and set aside on paper towels to drain. Wipe out the pan.
  • Place the flour on a plate and season well with salt and pepper. Dredge the halibut in the flour and shake off excess.
  • Return the saute pan to the heat and melt 4 more tablespoons of butter. When the foam has subsided add the fish to the pan. Cook, turning once, until the fish is no longer translucent in the center, flakes easily, and is golden brown on both sides, about 4 to 7 minutes per side. Transfer the fish to a serving platter and wipe out the pan.
  • Melt the additional 2 tablespoons of butter, and when the foam subsides add the capers and croutons. Saute briefly, then add the lemon juice and parsley and swirl to combine. Pour over the fish on the serving dish and serve immediately.

LEMON-CAPER BRAISED HALIBUT



Lemon-Caper Braised Halibut image

Provided by Harley Pasternak, M.Sc.

Categories     Citrus     Fish     Quick & Easy     Dinner     Lemon     Seafood     Halibut     Capers     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 2

Number Of Ingredients 9

2 halibut fillets (about 5 ounces each)
Salt and black pepper
1 teaspoon olive oil
1 1/2 cups cherry tomatoes cut in half
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
4 cups baby spinach
2 tablespoons chopped fresh flat-leaf parsley
2 slices whole-grain bread or 2 chunks whole-grain baguette

Steps:

  • Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
  • Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.

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 IN A LEMON MUSTARD AND CAPER SAUCE



Halibut in a Lemon Mustard and Caper Sauce image

Baked halibut steamed in the oven with a sauce made with lemon, capers and honey mustard. Super easy and nearly zero clean up.

Provided by TortsChef

Categories     Very Low Carbs

Time 30m

Yield 1 fish steak, 2 serving(s)

Number Of Ingredients 7

8 ounces fresh halibut steaks
1/2 lemon, juice of, large
2 tablespoons honey mustard
6 tablespoons olive oil
1/4 cup dry white wine
2 tablespoons capers
salt and pepper

Steps:

  • preheat the oven to 350°F.
  • take out two sheets of tin foil, appx 8x10 and stack them (one will actually cover the fish, the other will act as a safety to prevent spilling juice/sauce in the oven).
  • Place the fish steak in the center of the tin foil, and salt and pepper it.
  • In a small bowl, place the olive oil, lemon juice, honey mustard and white wine and mix into an emulsion.
  • pour the sauce over the fish (be sure to lift the sides of the foil to create a barrier and prevent the sauce from spilling onto the counter).
  • place the capers over the fish.
  • fold the foil into a pouch.
  • place in the oven for 20 minutes and test for doneness (fish should be white and flaky in the center).
  • Serve the fish with the sauce.

BAKED PACIFIC HALIBUT WITH LEMON CAPER BUTTER



Baked Pacific Halibut With Lemon Caper Butter image

Simply wonderful. Recipe from "Return to Sunday Dinners" by Russell Cronkhite, a world renowned chef.

Provided by goushiangirl

Categories     Halibut

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter
1 tablespoon capers, minced
2 tablespoons green onions, minced
2 tablespoons fresh lemon juice
6 halibut fillets (about 6 ounces each)
1 teaspoon coarse salt
3 tablespoons Dijon mustard
1 1/2 cups fresh white breadcrumbs
1 tablespoon fresh parsley, chopped
2 lemons, halved

Steps:

  • Adjust rack to center of oven and preheat to 400°F
  • Combine butter, capers, onion and lemon juice in food processor and pulse to blend. Set aside.
  • Place each halibut fillet on dry surface and sprinkle with salt.
  • Smear tops and sides of fillets with mustard and coat with bread crumbs and parsley.
  • Coat bottom of baking pan with half of the lemon-caper butter. Place fillets skin side down in pan and dot each fillet with remaining lemon-caper butter.
  • Bake until crusty and golden on the outside and moist and flaky in the middle, 15-20 minutes.
  • Carefully transfer baked fish to warm platter. Squeeze the lemons into the butter and drippins left of baking sheet and transfer to small bowl. Whisk together thoroughly and pour over fish. Serve immediately.

Nutrition Facts : Calories 625.3, Fat 25.4, SaturatedFat 11.2, Cholesterol 171.1, Sodium 814, Carbohydrate 10.8, Fiber 2.3, Sugar 0.9, Protein 86.7

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