Capers And Halibut Recipes

Steps:

• Heat oven to 400 degrees. Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot. Add oil and butter together. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. Do not worry about cooking through. Turn off heat, put fish on an ovenproof plate, and place it in oven.
• Turn heat under skillet to medium, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, just a couple of minutes. Add capers and wine, and turn heat to high. Cook until wine is reduced by half. Return fish and its juices to pan, and turn it in sauce once or twice. Fish should be cooked through by now. (A thin-bladed knife inserted into its thickest part will meet little resistance.)
• Taste sauce, add some lemon juice, then taste again. It should be strong-tasting but only mildly acidic. Remove fish to serving plate, spoon sauce on top, and garnish with parsley.

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.

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.

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.

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.

Steps:

• Preheat oven to 425.
• In a large skillet, heat the olive oil over medium heat. Add more oil if necessary.
• Sprinkle halibut lightly with salt and a good shaking of freshly ground pepper. (watch the salt as the capers can be on the salty side).
• Sear the halibut lightly on both sides. Remove the halibut to a large dish with sides.
• Deglaze the skillet with the white wine and lemon juice. Pour over the halibut.
• Cook the fish for 12 - 15 minutes or until it lightly flakes.
• Serve with some of the browned wine/caper sauce over the fish.

Steps:

• Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter. Heat remaining 2 tablespoons oil in same skillet. Add shallots and crushed red pepper; sauté 1 minute. Mix in tomatoes, olives, 1/4 cup basil, and capers. Add clam juice and wine. Boil until sauce thickens slightly, about 4 minutes. Mix in 1/4 cup basil. Season sauce with salt and pepper. Spoon sauce over fish.

Steps:

• Season fish with salt and pepper and dredge in flour.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add fish and saute' until lightly browned and opaque in the center (4 minutes per side) and then transfer to platter.
• Heat the remaining olive oil in the same skillet and add shallots and crused red pepper. Saute' for 1 minute.
• Mix in the tomatoes, olives, 1/4 cup basil and capers. Add the clams and wine.
• Boil until sauce thickens slightly, about 5 minutes).
• Mix in 1/4 cup of basil. Season sauce with salt and pepper and spoon over fish.