Alaska Halibut with Caper and Basil Sauce
Prep Time: 15 Minutes
Cook Time: 15-20 Minutes
4 Halibut filets, 6 ounces each
AP Flour for dredging
4 Tablespoons olive oil, divided
1 Tablespoon drained capers
1 Large shallot, diced small
4 Roma tomatoes, seeded and chopped
1/2 Cup Kalamata olives, pitted and diced small
1/2 Cup fresh basil, chopped
1/2 Teaspoon dried red pepper flakes
1/3 Cup clam juice (bottled or canned)
1/4 Cup dry white wine – whatever you are drinking is fine 🙂
Salt and pepper to taste
Chop all veggies and herbs and set aside.
Rinse and pat dry the halibut filets. Dredge through the flour. Heat 3 tablespoons of the olive oil in a pan (cast iron works well for this) to medium-high. When oil is hot, add halibut and fry until done. This takes about 4-5 minutes per side, but can vary depending on thickness of the filet. You may need to adjust the heat as these cook. They should be a nice golden color on the outside and reach about 142-143 internal temp. Carry over cooking will pop it up to the 145 recommended temperature for fish. When fish is done, set aside and cover loosely to keep warm.
Heat remaining tablespoon of olive oil the same skillet and add shallots. Sauté about a minute. Add tomatoes, olives, red pepper flakes, capers, and half of the basil. Stir in wine and clam juice. Bring to a gentle boil and let it simmer for about 5 minutes until the sauce thickens slightly. Salt and pepper to taste. Remove from heat and stir in remaining basil.
Spoon sauce over halibut when you are ready to serve and enjoy! Kind of like a halibut bruscetta…
This is an easy, healthy, quick-to-make dinner sure to please even the pickiest of eaters. Halibut is so mild it pairs great with just about anything. Take care not to overcook, halibut should still be moist and flake easily when done. This sauce has a fresh Mediterranean flavor and is even better if you can take advantage of farm-fresh (or home grown) tomatoes and basil. This was served with local rainbow carrots and ‘smashed’ potatoes – also locally grown – thank you MatSu farmers!