Halibut with Lemon, Butter, Caper and Dill Sauce

Halibut with a Lemon Dill Caper Sauce on Fettuccine

A while ago I decided that I wanted to try to eat seafood more often. I thought that I would like to try having seafood at least once a week. At first it was a bit challenging but now I find that I am doing it effortlessly and in fact I am eating seafood more often. Seafood is so good that it is easy. I recently came across this recipe for sea bass with a butter, caper and lemon sauce which sounded really good. Can you really go wrong with butter, lemon and wine? I also liked the recipe because of its use of capers which I have been wanting to use more often. Dill is one of my favorite herbs and I thought that it would go well in the sauce. I thought that serving the sea bass on pasta would be nice as it would soak up all of the extra lemon, butter and dill sauce. When I got to the fish monger I was all set to get the sea bass when the halibut distracted me and I ended up walking home with that instead. This dish is pretty easy to make you just pan fry the fish in some oil and butter until it is slightly crispy on the outside and yet still moist and tender on the inside and then make the sauce in the same pan. The halibut with lemon, butter, caper and dill sauce turned out just as good as I imagined it would. I really enjoy the texture of halibut, especially when fried until just crispy on the outside. I had enough halibut to make the dish a second time and I was looking for a lighter meal so I served it on asparagus.

Ingredients:
1/2 tablespoon oil
1/2 tablespoon butter
2 halibut fillets
salt and pepper to taste
1 shallot (chopped)
2 cloves garlic (chopped)
1/2 cup of white wine
2 tablespoons capers
1 tablespoon butter
1 lemon (zest and juice)
2 tablespoons dill or parsley (chopped)

Directions:
1. Heat the oil and melt the butter in a pan.
2. Season the halibut with salt and pepper.
3. Add the halibut to the pan and cook until lightly golden brown on both sides, about 3-5 minutes per side.
4. Set the halibut aside.
5. Add the shallots to the pan and saute until tender, about 3-5 minutes.
6. Add the garlic and saute until fragrant, about 1 minute.
7. Add the white wine and deglaze the pan.
8. Simmer to reduce the sauce a bit.
9. Turn off the heat and add the capers, butter, lemon and dill or parsley.

Halibut with a Lemon Dill Caper Sauce on Asparagus

Similar Recipes:
Tilapia Piccata
Pan Seared Salmon with Dill Sour Cream Sauce
Swordfish with Amandine Sauce
Pan Seared Salmon on Spinach in Tarragon Sauce
Chicken Piccata
Prosciutto Wrapped Halibut on Asparagus Sauce
Garam Masala Roasted Halibut in a Tomato Curry Sauce

Take a look at the Weekend Herb Blogging roundup at Sweetnicks.

38 comments:

Peter M said...

Very well done Kevin, this sauce complements fish very well.

Ginny said...

Looks great! This may be dinner...haha! I guess, I don't need to tell you about the award but excellent as always!!!

Lori said...

Lovely dish, I was thinking of making something very similar this weekend!

Jan said...

I looooove capers! The sauce sounds yummy!

Gloria said...

Que rico Kevin!! Im hungry only with look this!!! How much I love fish!!! is so nice and yummy and with the sauce mmmmmmm!xGloria

Marc @ NoRecipes said...

Looks great kevin, I like the low-carb alternative of eating it over asparagus. Have you ever made asparagus "linguine"? You can use a mandoline to tun them into "noodles".

Astra Libris said...

Positively gorgeous! Bravo! I adore dill too... Dill and seafood are one of my favorite combos! I love the idea of serving the fish over pasta... The sauce sounds so scrumptious I'm sure it was perfect with the pasta too!

Kim said...

Great Kevin, I'm always up for sea bass but never fix it at home. I will have to give this a try. Your other recipes for fish looked good too.

Kalyn said...

Sounds wonderful! I love sea bass, but rarely find it here. I planted some dill in my garden, so maybe I could try it on Tilapia.

Chuck said...

Mmmm... butter, lemon and wine. The halibut looks fantastic. I need to use capers more often too and this looks like a great recipe.

LyB said...

You can certainly never go wrong with butter, lemon and wine Kevin, that dish looks just incredible. Another great seafood dish!

giz said...

What a great recipe - and I really like the capers on it too. I need to be more focused on seafood too -I definitely am going to make this a goal. This recipe doesn't look hard to do either.

Nina's Kitchen (Nina Timm) said...

Just another one of your masterpieces, Kevin. You are such an inspiration. I love that you show two serving suggestions.

My Sweet & Saucy said...

Thanks for a great looking recipe! I always get inspired when I visit your site!

diva said...

i used to have such a thing for capers i'd just eat them straight out of the jar...until i was persuaded to have them with something else like fish or pasta. halibut's my favourite fish so YUM!
great dish kevin.

noble pig said...

Halibut is by far my favorite fish, this looks wonderful with that sauce.

Rachel said...

Looks great! We don't eat halibut nearly enough!

Daziano said...

OMG! I can't decide! The marvelous asparagus one or the pretty pasta dish? They look so good and tasty!

Sylvie said...

Looking good, Kevin!

cookinpanda said...

First, both photos look great. Second, I really love the combination of ingredients. I have been looking to cook more fish lately and am so tired of my usual combinations, which are boooooring. This sauce looks fabulous. I'm book marking it.

Laura @ Hungry and Frozen said...

This looks gorgeous, Kevin! I am such a sucker for any of those reduced wine-butter sauces, and i LOVE capers. Sounds fab with asparagus, too.

Bellini Valli said...

I'd have to say it is good to be distracted by halibut with a caper sauce Kevin:D

Jerry said...

Kevin you are always distracting me with your great dishes!

Pam said...

I've made a similar sauce, but just served it over pasta. I never even thought of making it with fish! It looks great!

tigerfish said...

I'm also trying to have more seafood in my meals :D ...for me, it's more shrimps, shrimps, and shrimps! :)

Mike of Mike's Table said...

I've also been trying to increase my seafood intake--it just feels a lot more appropriate for dinner now that its hot and summery compared to a big heavy cut of beef or the like. Plus, I'm all for branching out and seafood is a scary world of unknowns, lol! This sounds like a winning flavor combo though and I'll be keeping it in mind

Patsyk said...

I am totally marking this to try - soon! This looks like something my whole family would enjoy.

zorra said...

Looks so delicious, I'm drooling!

Rosie said...

This really looks great Kevin!! The sauce sounds SO good.

Rosie x

cook eat FRET said...

i want the one with the pasta. like right now. ok? kevin are you listening? i want that halibut and pastaaaaaaaaaa....

Mrs Erg├╝l said...

this looks yummy! I'm gonna do this this weekend. But i need to search for the Chinese name for these fishes... argh

Proud Italian Cook said...

Kevin, Who shares these wonderful meals with you? Certainly you don't eat alone!

Syrie said...

Kevin, this dish looks fabulous.

Jaime said...

looks great. i recently discovered that i like capers :)

Days like These! said...

yum!

Rogers Elementary said...

Hi Kevin,

I found your recipe after sifting through many online sights for Halibut and I decided to use it. I added a few strips of bacon to the recipe. It was delicious! My 15 year old daughter loved it too!

Thanks! I will be consulting your recipes again!

Maryanne

Scot said...

Kevin... Just finished dinner.... Very good. Next time I would cut the lemon and zest to half. Thanks

Anonymous said...

I made this last night and it was fabulous!! I used fresh parsley instead of dill because that's what I had. I also served this with angel hair pasta and veges that I sauteed with olive oil & added some lemon juice & fresh rosemary & basil to the sauteed veges. Everyone loved it & cleaned their plate, including my 5 year old. Definite keeper! Thanks!

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