Halibut with Caper Sauce

Posted by Olivia on Thursday, November 12th, 2009

Made with these products from The Olive Press:

  • 2 tablespoons capers, drained and roughly chopped
  • 1/4 cup chopped cornichon pickles
  • 2 hard-cooked eggs, peeled and diced fairly finely
  • 1/3 cup chopped Italian parsley
  • 1/4 cup The Olive Press California Mission Extra Virgin Olive Oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • 1 cup flour
  • 4 halibut fillets (6 to 7 ounces each)
  • 2 to 3 tablespoons vegetable oil
  • Lemon wedges

  1. Combine the capers, cornichons, eggs, parsley, olive oil and lemon juice in a bowl. Whisk well so that the egg yolks begin to break down and make the sauce creamier. Season with salt and pepper. Set aside.
  2. Put the flour in a shallow bowl. Season the fish with salt and pepper, then dredge completely in the flour.
  3. Heat 2 tablespoons oil in a skillet, then add 2 halibut fillets flesh-side down. Cook for about 5 minutes, turn the fish over and cook another 5 minutes for medium doneness. Transfer to a warmed plate.
  4. Repeat with the other 2 fillets, adding more oil to the pan if necessary.
  5. Spoon the sauce over the fish and garnish with lemon wedges.

Serves: 4
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