Treat your beautifl halibut fillets to this simple caper vinaigrette. The flavor of the fish shines through and the sauce keeps it succulent. Just sear, sauce, and plate! Pictured here with mashed sweet potatoes and sauteed rainbow chard.
1 Tbsp vegetable oil
2 Tbsp mayonnaise
1 clove garlic, crushed
1 lemon, half of it juiced, the other half sliced in wedges for serving
2 Tbsp champagne or red wine vinegar
2 Tbsp capers
1 tsp mustard
salt & pepper
Season your fillets with salt & pepper
Fire up the stovetop and get your pan super hot, add vegetable oil, swirl in pan
Sear your halibut fillets, starting with the skinless side, until golden, about 3-4 minutes.
While your fish is searing, whisk together the mayonnaise, garlic, lemon juice, vinegar, capers, mustard, and thyme in a bowl
Flip your fish and continue cooking, skin-side down, for 2 minutes
lower heat to medium-low and pour on your sauce, simmer until fish is opaque and cooked through
Plate, topping with more of the warm sauce, and enjoy!
Wine pairing: Our friends at tableWINE say that a crisp vermentino would cut through the mayo and saltiness of the capers (Federici Oro d’Istee Vermentino, Italy)