Halibut with Lemon Caper Pan Sauce
Ingredients
- 1 1/2 - 2lbs halibut filets, 4-6 portions
- 1/3 c flour for dredging
- salt and pepper
- olive oil, turn of the pan
- 1/3c chicken broth
- 2T butter
- 2 cloves garlic, minced
- 2T capers, drained and rinsed
- 1/2t dried parsley (by all means use fresh if you have it)
- Juice of half a lemon
Instructions
Heat oil in frying pan over medium high heat.
Pat halibut filets dry with paper towels.
Place flour in shallow dish and season with salt and pepper. Dredge halibut lightly in flour mixture and place in hot pan.
Cook halibut until golden, about 3 minutes. Turn and cook until other side is golden, being careful not to overcook. Remove halibut to serving plate and allow to rest.
Deglaze the pan with chicken broth. Melt butter in broth and add garlic, capers, and parsley. Simmer 2 minutes. Add lemon juice to pan, stir, and pour over halibut. Serve immediately.