Halibut with Caper Vinaigrette
Treat your beautiful halibut fillets to this simple caper vinaigrette. The flavor of the fish shines through and the sauce keeps it succulent. Just sear, sauce, and plate!
Ingredients:
1lb halibut
1 Tbsp vegetable oil
2 Tbsp mayonnaise
1 clove garlic, crushed
1 lemon, half of it juiced, the other half sliced in wedges for serving
2 Tbsp champagne or red wine vinegar
2 Tbsp capers
1 tsp mustard
fresh thyme
salt & pepper
Method:
Season your fillets with salt & pepper
Fire up the stovetop and get your pan super hot, add vegetable oil, swirl in pan
Sear your halibut fillets, starting with the skinless side, until golden, about 3-4 minutes.
While your fish is searing, whisk together the mayonnaise, garlic, lemon juice, vinegar, capers, mustard, and thyme in a bowl
Flip your fish and continue cooking, skin-side down, for 2 minutes
lower heat to medium-low and pour on your sauce, simmer until fish is opaque and cooked through
Plate, topping with more of the warm sauce, and enjoy!
Wine pairing: Our friends at tableWINE say that a crisp vermentino would cut through the mayo and saltiness of the capers (Federici Oro d’Istee Vermentino, Italy)
Our friends at Farmstead Cheeses & Wines say “Halibut is a wonderful fish with dense texture and delicate, clean and light flavors. Therefore, wine pairings need to be similarly light in body and flavors. Avoid heavy reds and whites, and opt for bright, clean flavors, like Sauvignon Blanc, Vermentino, Verdicchio, Pinot Gris (aka Pinot Grigio), Soave, Gruner Veltliner, trocken (dry) Riesling, and Albariño are all excellent choices; as are dry Rosé wines. If you're a beer drinker, try a Saison, Hefeweisen or Lager, and keep away from bitter or sour beers.”