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Pan-Roasted Halibut with Caper Vinaigrette Recipe

From: The Girl & the Fig Cookbook , by
Pan-Roasted Halibut with Caper Vinaigrette
Makes: 6 servings

For this dish, we like our halibut to have a very crispy skin, which we achieve only by using an extremely hot pan that burns the seasonings into the skin and locks in the juices. When the skin is this crispy, the texture is exquisite.

What to buy: Go for wild-caught Pacific halibut over its Atlantic counterpart.

INGREDIENTS

For the halibut:

  • 6 halibut fillets (6 to 8 ounces each)
  • Salt and white pepper
  • 1 1/2 tablespoons olive oil

For the caper vinaigrette:

  • 2 egg yolks
  • 2 teaspoons lemon juice
  • 1 teaspoon minced garlic
  • 2 teaspoons champagne vinegar
  • 1/2 cup blended oil (1 part olive oil, 3 parts canola oil)
  • 2 tablespoons capers, drained
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh Italian parsley
  • Salt and freshly ground pepper
INSTRUCTIONS
For the halibut:

  1. Heat the oven to 350°F.
  2. Gently season the halibut on both sides with salt and white pepper. Heat the oil in an ovenproof sauté pan, and sear the halibut on one side until lightly browned. Flip the fish over and sear the other side. Flip over again and place the pan in the oven for 8 to 10 minutes more. Drizzle with caper vinaigrette.

For the caper vinaigrette:

  1. In a food processor, combine the egg yolks, lemon juice, garlic, and vinegar. Slowly whisk in the oil. Remove the mixture from the blender to a bowl, and fold in the capers, mustard, and herbs. Season with salt and freshly ground pepper. Drizzle the vinaigrette over the halibut. (Makes 1 cup.)

Beverage pairing: A Rhône-style white wine, such as a Roussanne from Northern California or northern France.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

    Write a review | 16 Reviews
  • Pan-Roasted Halibut with Caper Vinaigrette Recipe
    4

    Turned out nice. To keep low carb...served over cauliflower rice. Yummy.

  • Great sauce - I doubled the lemon to give it a bit more zip. I'm not a big fan of tarragon, so just a pinch was enough.
    http://www.myrecipeslib.com/

  • When are we going to stop using the phrase "locks in the juices" when talking about searing a protein? That said, looks like a delicious preparation.

  • Both my parents are starting South Beach again and are on Phase 1. This was PERFECT for them. It tasted really awesome and I saved the sauce and used it on my eggs the next morning! Also, if you hate dishes like me, dont bother with the blender/processor... just chop the garlic fine enough and use a good whisk.

  • Lovely-looking recipe - can't wait to try it.

  • Very easy to copy & paste into a Word doc, then print out. I'll try this recipe this coming weekend, thanks!

  • I had no problem making this printable - on my Mac I just copied and pasted it into a TextEdit document and saved it to the desktop. I'm sure there's a similar process in Windows.

    Very much looking forward to trying this; our favorite meat & fish market has Pacific halibut steaks on special this week. I'll probably use herbes de Provence, too.

  • this was great! used herbs de provence since that's what we had on hand and it turned out fantastic!

  • cynthia--drizzling the sauce on is the last step, after the fish is cooked. But the recipe could have been written a little more clearly, with a third step that specifed to plate the fish and then drizzle it with the sauce.

    GiGii--no reason you couldn't make it in the toaster oven. You might not get a really crisp crust, but it would still taste good.

  • this sounds wonderful, I will make it for dinner tomorrow night.
    Jayne

  • This sounds really good! Too Bad I probably cannot make it with a toaster oven and microwave? Or maybe I can!!

  • I'm a bit of a novice, but I thought the directions indicated drizzling the vinaigrette over the halibut prior to cooking? Well, that's what I did and it tasted like cooked eggs over fish. Not too yummy. What am I doing wrong?

  • For the sauce - food processor or blender? I can't wait to try this!

  • Great sauce - I doubled the lemon to give it a bit more zip. I'm not a big fan of tarragon, so just a pinch was enough.

  • Wonderful sauce. I detest tarragon, so left it out--no problem. Used it on grilled salmon instead of halibut. Delicious!

  • we need the ability to print these out. give us a button for print format

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