Halibut with Caper Vinaigrette

April 4, 2014

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.

 

Ingredients:

  • 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

  • fresh thyme

  • salt & pepper

 

Method:

  1. Season your fillets with salt & pepper

  2. Fire up the stovetop and get your pan super hot, add vegetable oil, swirl in pan

  3. Sear your halibut fillets, starting with the skinless side, until golden, about 3-4 minutes.

  4. While your fish is searing, whisk together the mayonnaise, garlic, lemon juice, vinegar, capers, mustard, and thyme in a bowl

  5. Flip your fish and continue cooking, skin-side down, for 2 minutes

  6. lower heat to medium-low and pour on your sauce, simmer until fish is opaque and cooked through

  7. 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)

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