HALIBUT WITH
CAPER BUTTER SAUCE

By Simbooker ​ 16th of October 2019
​Files & Tags: recipes, index, fish & seafood 

If I could eat Halibut every week I would. Halibut is meaty, mild flavoured, and goes superbly with a good sauce.  

This simple Caper Butter Sauce is easy to make and goes well with any white fish or flat fish. Bass, Bream, Sole, Cod, Tilapia are all fine choices.   

I like to use this sauce for fish fillets but there is no reason why this sauce can't be used for whole fish. 

HALIBUT RECIPE

You just need 1 fillet of white fish in this case Halibut. Salt and pepper the fish on both sides. Heat up about 1/4 cup of olive oil in a pan or skillet. Once the oil is hot turn to medium heat and sear the fish for the required time on both sides. Timing depends on the size and thickness of the fish. 3 minutes on each side should be enough for standard sized Halibut Fillets.  

FOR THE SAUCE

You will need 2 tbs of Capers, 1 stick of butter, the juice of half a lemon, 1/2 cup of water, 1 chicken stock cube crushed into the sauce, 1 tbs of dried parsley, a few dashes of light soy sauce and 1/2 a cup of white wine and a light sprinkling of white pepper. A whole garlic bulb peeled. Salt isn't needed because the Capers are already salty. Once you've seared the fish set aside, do not remove the oil it will make up the sauce. Sear the garlic in the olive oil on medium heat, once they are no longer raw add the wine, 1/2 cup of water and the crushed stock cube sprinkled in, and don't forget to add the butter. Then add the lemon juice, parsley and the soy sauce, and pepper. Stir to melt the stock cube. 
​Boil and reduce, add more liquid if needed, and in the last 2 minutes add the capers, stir and taste. Pour the sauce over the fish and serve.      

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