Halibut for lunch, how should I cook it?!
Answers:
Lemon caper sauce is my absolute favorite on any fish!.!.!.!.
Halibut With Lemon and Caper SauceIf using fish steaks, chill them in the freezer for 1/2 to 1 hour so they will be easy to slice!. Fillets of sole, orange roughy, ocean perch or catfish are delicious cooked this way but do not need to be sliced before cooking!.
Ingredients
1/2 lemon, or more to taste
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound halibut fillet (about 1 1/2 inches thick), cut into 1/4-inch-thick diagonal slices
2 teaspoons extra-virgin olive oil
1 clove clove garlic, minced
1/3 cup fish stock or reduced-sodium chicken broth
1 tablespoon capers (optional)
2 teaspoons butter
1 tablespoon chopped fresh parsley
Directions
1!. With a sharp knife, remove skin and white pith from lemon and discard!. Cut the segments of the fruit away from their surrounding membranes into a bowl (discard seeds)!. Strain and reserve juice!. Chop fruit coarsely!.
2!. Combine flour, salt and pepper in a shallow dish!. Dredge fish lightly in the flour mixture!. Heat oil in a large nonstick skillet over medium-high heat!. Cook the fish until the outside is golden brown and the interior is opaque, 1 to 3 minutes per side!. Transfer to plates or a platter and keep warm!.
3!. Add garlic to the pan and cook, stirring, for several seconds!. Add fish stock or broth and bring to a boil, stirring!. Add lemon and juice, capers (if using) and butter, swirling the pan until the butter has melted!. Spoon the sauce over the fish!. Sprinkle with parsley and grind more pepper over top
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Halibut With Lemon and Caper SauceIf using fish steaks, chill them in the freezer for 1/2 to 1 hour so they will be easy to slice!. Fillets of sole, orange roughy, ocean perch or catfish are delicious cooked this way but do not need to be sliced before cooking!.
Ingredients
1/2 lemon, or more to taste
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound halibut fillet (about 1 1/2 inches thick), cut into 1/4-inch-thick diagonal slices
2 teaspoons extra-virgin olive oil
1 clove clove garlic, minced
1/3 cup fish stock or reduced-sodium chicken broth
1 tablespoon capers (optional)
2 teaspoons butter
1 tablespoon chopped fresh parsley
Directions
1!. With a sharp knife, remove skin and white pith from lemon and discard!. Cut the segments of the fruit away from their surrounding membranes into a bowl (discard seeds)!. Strain and reserve juice!. Chop fruit coarsely!.
2!. Combine flour, salt and pepper in a shallow dish!. Dredge fish lightly in the flour mixture!. Heat oil in a large nonstick skillet over medium-high heat!. Cook the fish until the outside is golden brown and the interior is opaque, 1 to 3 minutes per side!. Transfer to plates or a platter and keep warm!.
3!. Add garlic to the pan and cook, stirring, for several seconds!. Add fish stock or broth and bring to a boil, stirring!. Add lemon and juice, capers (if using) and butter, swirling the pan until the butter has melted!. Spoon the sauce over the fish!. Sprinkle with parsley and grind more pepper over top
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Butter a pan big enough for the halibut!. Fry it about 3 minutes after the butter has melted!. As you are cooking it, add drops of lemon juice until nice and juicy!. To top it all off, add some fresh parsley leaves in the top right corner, or middle of the halibut!. Then enjoy with a nice glass of wine!.Www@FoodAQ@Com
Season with garlic powder, pepper and salt!. Pan sear - medium high heat - olive oil!. This is very basic but it is very good!. When done I drizzle with fresh lemon juice!. I don't think halibut needs much because if they fish is fresh it should melt like butter in your mouth with this simple technique!.Www@FoodAQ@Com
http://www!.fishex!.com/recipes/halibut/ha!.!.!.
With lemon, butter, capers, diced tomatoes, chopped parsley on topWww@FoodAQ@Com
With lemon, butter, capers, diced tomatoes, chopped parsley on topWww@FoodAQ@Com
Grill it!.Www@FoodAQ@Com