Side Pannel
Pan-Sauteed Halibut with Lemon-Caper Sauce
Pan-Sauteed Halibut with Lemon-Caper Sauce
- Recipe Submitted by Cobb on 11/23/2014
Category: Main Dish, Healthy Recipes, Dinner Party
Ingredients List
- 4 halibut fillets, deboned and skinned
- salt and pepper
- blackened redfish seasoning
- cascabel pepper flakes
- 1 tablespoon butter
- 1 clove garlic, chopped
- 1/3 cup dry white wine
- 1/4 cup chicken stock
- 1/4 cup milk
- 1 1/4 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon capers
- 1/8 teaspoon herbes de provence {dried}
- 1 tablespoon parsley {dried}
- 1 1/2 tablespoon butter, chilled
Directions
Heat a large skillet over medium-high heat. Sprinkle fish evenly with the seasonings.
Melt the butter in the pan and add fish; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm.
To the pan, add the garlic, wine, chicken stock, milk, lemon zest and juice, capers, herbes de provence and parsley; cook until reduced by half, stirring constantly. Remove pan from heat. Add butter to pan, stirring constantly with a whisk until butter melts and sauce is smooth.
Melt the butter in the pan and add fish; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm.
To the pan, add the garlic, wine, chicken stock, milk, lemon zest and juice, capers, herbes de provence and parsley; cook until reduced by half, stirring constantly. Remove pan from heat. Add butter to pan, stirring constantly with a whisk until butter melts and sauce is smooth.
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