Halibut anyone???? This is Baby Lady’s favorite fish and the preparation was remarkably simple but very tasty, tasty, tasty. It’s a perfect weeknight meal.
Baby Lady turned me loose in the market and look what I found. The halibut had been flown in fresh that morning. It was absolutely stunning, glistening whitish, opaque flesh with the slightest hint of pink running the length of the side from tip to tail of the filet and the skin still on the backside. It gave me goose bumps when I saw it. OK. I’m weird but I get really excited when I see unbelievably fresh fish. If I lived in Hawaii or on the coast I probably wouldn’t get so excited but I doubt it. I just love seafood. Of course, I love almost any fabulously fresh food I see. It just excites my soul but I now digress…. Knowing Baby Lady’s penchant for halibut I bought it and returned home with my prize. I also brought back with me some fresh little red tomatoes that were nice and sweet (You have to taste them before you buy them, right?). I really had no idea what I was going to do with the fish but I knew it was going to be a simple preparation. This was one of those meals that you didn’t want anything to get in the way with the freshness of the delicate fish. I wanted it fresh (like the fish) and light because we’re on a diet. I hate diets. 😦 Regardless, even on a diet there are really wonderful foods you can prepare that make dieting somewhat bearable. So, without any more verbosity, this is what we did. Give this a try. You will like it.
- 3 fresh Halibut filets, 6 – 8 oz each
- 4 Tbsp butter (split)
- 1 pt sweet 100 tomatoes, halved
- 1/3 cup red onion, small dice
- 1 clove garlic, minced
- 2 Tbsp lemon juice
- 3 Tbsp wet (as opposed to dry) white wine (preferably a Viogner)
- 2 Tbsp capers
- 1/4 cup parsley, rough chop
- salt and freshly ground black pepper
Season the halibut with salt
Melt 2 Tbsp butter in the sauté pan over medium high heat and add the halibut filets
Cook filets for 3 – 4 minutes per side depending upon the thickness of the filets. Turn.
Continue to cook for another 3 – 4 minutes until just done. When done, Halibut should still be firm to the touch and opaque in the center. It will flake somewhat in large flakes but don’t cock until the halibut “flakes” because you will have overcooked it. Remember residual heat continues to cook your food after you remove it from the heat. You want the halibut to be moist and tender, not dry and flakey.
Put the halibut on a foil lined small sheet pan and place in a 150 F oven to keep warm until ready to serve.
Now add 2 Tbsp butter to the skillet.
Add the diced onions
and the garlic and sauté another 1 minute.
Add the white wine
Cook until the wine has almost evaporated, another minute. Now add the tomatoes
the lemon juice
Cook for another minute or so. Then add the parsley and adjust seasoning to taste.
Remove the filets from the oven and plate.
Top with the lemon, tomatoes and capers.
Serve with a side of Israeli Couscous with Sugar Snap Peas & Asparagus.