Sunday, May 31, 2009

Pan Fried Halibut Steak with Light Green Sauce

Recipe courtesy of

(Slightly modified)

2 (8 ounce) halibut steaks
salt and pepper to taste
1/4 cup all-purpose flour for dusting
2 tablespoons melted butter (or butter alternative)
2 tablespoons dry white wine
1/2 lemon, juiced
1/4 cup cream (or milk)
1 tablespoon finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
1 tablespoon drained capers

Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.

Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and finish in the oven. Internal temperature of the fish should register 145 degrees.

On the stove top, reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the milk. Simmer for 2 to 3 minutes or until it starts to thicken.

Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.