Thursday, May 22, 2014

Halibut Picatta


These days life has been a little bit hectic, which I love, but it has left little time for home cooked meals.  Lately it seems the only home cooked meal I get is the one we prepare as a family on Sunday afternoons.  I am perfectly happy with that as I can think of no better company than the fam with whom to share a meal!

A few weeks ago, my dad and I were looking for a new fish recipe to try that wouldn't take a ton of prep and came across this one. 

My family doesn't seem to have much of a sweet too (unless ice cream sandwiches are in the room, then back up) but we do love ourselves some salty goodness!

This recipe fit the bill with the fish, the capers and the sweetness of the sherry to cut it all into Sunday Dinner perfection!

Halibut Picatta
2 6-ounce (fresh) halibut fillets
1 tablespoon extra virgin olive oil
1 tablespoon plus 1 tablespoon unsalted butter, divided
3 cloves garlic, chopped
½ cup sherry
2 tablespoons capers
1 tablespoon fresh italian parsley, chopped
½ fresh lemon (zest and juice)
Kosher salt
Freshly ground black pepper to taste
¾ pound fresh asparagus

Steam asparagus until almost soft and set aside.
Heat the oil and 1 tbsp. butter in a nonstick skillet on medium high heat until bubbling (careful not to burn the butter).  Season the halibut with salt and pepper.
Add the halibut to the hot skillet and cook until lightly golden brown on both sides, 
about 3-5 minutes per side.  
Set the halibut aside and turn the heat to medium low.  
Add the garlic and saute until fragrant, about 1 minute (careful not to burn).
Add the white wine and deglaze the pan.  
Simmer to reduce the sauce a bit, about 5-10 minutes. 
 Turn off the heat and add the capers, butter, lemon and parsley until butter completely melts.  
 
Season with salt and pepper.  Check the taste at this point. If you like more of a lemon flavor, add another squeeze of lemon and re-taste.  If too lemony, add a little more butter.
Place the halibut fillets on top of a handful of the asparagus and then drizzle with the sauce.


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