Ingredients Jump to Instructions ↓

  1. For the halibut:

  2. 6 halibut fillets (6 to 8 ounces each)

  3. Salt and white pepper

  4. 1 1/2 tablespoons olive oil

  5. For the caper vinaigrette:

  6. 2 egg yolks

  7. 2 teaspoons lemon juice

  8. 1 teaspoon minced garlic

  9. 2 teaspoons champagne vinegar

  10. 1/2 cup blended oil (1 part olive oil, 3 parts canola oil)

  11. 2 tablespoons capers, drained

  12. 1 tablespoon whole-grain mustard

  13. 1 teaspoon chopped fresh tarragon

  14. 1 teaspoon chopped fresh thyme

  15. 1 teaspoon chopped fresh Italian parsley

  16. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. For the halibut:

  2. Heat the oven to 350°F.

  3. 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.

  4. For the caper vinaigrette:

  5. 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.)

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

  7. Review & Rate


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