Tuesday, July 30, 2019

Pan Seared Halibut with Lemon Caper Sauce

*If your fish market did not skin the halibut, see the Notes section below for instructions on how to skin the filet.

Gluten free
∙ Serves 2
1 lb Halibut, fresh
2 tbsp Flat leaf parsley, fresh
2 tsp Garlic, fresh
3 slices Lemon
2 tbsp Capers
2 tbsp Lemon juice
Baking & spices
3 grinds Black pepper
1/2 tsp Kosher salt
Oils & vinegars
1 tbsp Olive oil, extra-virgin
4 tbsp Butter
Beer, wine & spirits
1/4 cup White wine such as chardonnay

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