Recipes from the J. Morey Staff: Halibut

The original version of this recipe can be found at

1 Tbsp. olive oil
2 (8oz.) halibut filets
1/2 C. white wine
1 tsp. chopped garlic
1/4 C. butter
3 Tbsp. capers
Salt and pepper to taste

Heat the olive oil in a large skillet over medium-high heat.  Fry the halibut filets on all sides until nicely browned.  Remove from pan and set aside.

Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom.  Let the wine reduce to almost nothing, then stir in the garlic, butter and capers; season with salt and pepper to taste.  Let the sauce simmer for a minute to blend the flavors.

Return the filets to the pan, and coat them with sauce.  Cook until fish flakes easily with a fork.  Serve fish immediately, with the sauce from the pan poured over it.

Summary & Suggestions:
This recipe is fast, easy, and delicious!  It is really hard to mess up halibut – so, not only would I make it again, but I would probably pay top dollar for it in a restaurant if it were plated with a starch and some veggies.  I think the key to this recipe is a fresh catch and a careful eye not to overcook it.  The only thing I would add to enhance this recipe would be a little squeeze of lemon.

I served my halibut on a bed of hibachi-fried rice.  I felt like I would not recommend this combination to others, simply because the hibachi-fried rice ended up overpowering the fish rather than complimenting it.  Next time I will probably use a lighter starch, like a rice pilaf or herb roasted potatoes.

Hope you try out the recipe.  Enjoy!