Lemon Halibut With Tomato Caper Sauce Recipes

CAPERS AND HALIBUT

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.

BAKED HALIBUT WITH TOMATO CAPER SAUCE

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
• Make the sauce as directed and keep warm.
• Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
• Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

HALIBUT IN A LEMON MUSTARD AND CAPER SAUCE

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.

LEMON HALIBUT WITH TOMATO CAPER SAUCE

Steps:

• Direct/High Pull these steaks off the grill as soon as they become opaque--use a knife to test one. A cold glass of Sauvignon Blanc is a fitting complement. (Suitable substitutes: flounder, turbot.) TO MAKE THE PASTE: In a small bowl whisk together the paste ingredients. Rub the halibut fillets on all sides with the paste. Cover with plastic wrap and refrigerate until ready to grill. TO MAKE THE SAUCE: In a small bowl whisk together the sauce ingredients. Set aside at room temperature. Grill the fillets over Direct High heat until the fish is just opaque at the center and slightly firm to the touch, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the sauce spooned on top. From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.