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Pan-Roasted Halibut with Caper Vinaigrette Recipe

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.