Lemon Caper Halibut

June 17, 2010 Posted by Site Owner

The number one recipe I get asked for seems to be for halibut. This is my husband's all-time favourite recipe. It's a bit time consuming, but well worth the effort. Remember to NEVER overcook any fish, especially halibut!



8 thick, skinnedand boned halibut pieces (I cut up a large fillet into a bunch of 2"x5" rectangles )
2 tablespoons dry vermouth
1 bay leaf
6 tablespoons olive oil
salt and pepper
flour for dredging
2 eggs, slightly beaten
dry breadcrumbs
oil for shallow frying
6 tablespoons butter
1 garlic clove, minced
2 teaspoons chopped parsley
2 tablespoons capers
1 teaspoon chopped oregano
juice of 1 lemon
salt and pepper



Combine the vermouth, olive oil and bay leaf in a microwaveable glass bowl. Heat on the second lowest setting of your microwave for 5 minutes. Let cool completely. Place halibut in a glass dish (not metal) and pour the cooled mixture over the fish. Refrigerate. Leave to marinate at least one hour, ( but no more than 6 hours) turning occasionally.
Remove the fish from the marinade and dredge lightly with seasoned flour.
Dip the halibut into the beaten eggs to coat, then roll in the breadcrumbs, pressing the crumbs on firmly.
Heat the oil in a large frying pan. Add the fish and cook slowly on both sides until golden brown. Cook for about 3 minutes per side, depending on thickness. Remove and drain on paper towels. Put the fish in a nice serving dish with low sides.
Pour the oil out of the frying pan and wipe it clean. Add the butter and cook the garlic until both turn a light brown. Add the herbs, capers and lemon juice and pour immediately over the fish. Serve with fresh lemon wedges.
For wine, I would highly recommend a Mission Hill Chardonnay Five Vineyard Bin 99. Enjoy!


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