Best 10 Capers And Halibut Recipes

CAPERS AND HALIBUT

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
• Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
• Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.

SEARED HALIBUT WITH ANCHOVIES, CAPERS AND GARLIC

Steps:

• Heat oven to 400 degrees. Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot. Add oil and butter together. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. Do not worry about cooking through. Turn off heat, put fish on an ovenproof plate, and place it in oven.
• Turn heat under skillet to medium, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, just a couple of minutes. Add capers and wine, and turn heat to high. Cook until wine is reduced by half. Return fish and its juices to pan, and turn it in sauce once or twice. Fish should be cooked through by now. (A thin-bladed knife inserted into its thickest part will meet little resistance.)
• Taste sauce, add some lemon juice, then taste again. It should be strong-tasting but only mildly acidic. Remove fish to serving plate, spoon sauce on top, and garnish with parsley.

PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE, AND CAPERS

Steps:

• Preheat the oven to 375 degrees F.
• Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
• Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

HALIBUT WITH CHERRY TOMATOES, CAPERS AND OLIVES

Steps:

• Preheat oven to 400.
• Mix lemon and mustard blend in oil 'til emulsified (I love my immersion blender!). Stir in tomatoes, olives, capers, salt & pepper.
• Put the fish in a baking dish just large enough to hold them in one layer and pour the tomato mixture over it.
• Cook the fish in middle of oven until just cooked through--depending on the thickness of your fish, it can vary from 10-20 minutes.
• Stir in parsley, and serve fish with the sauce. Freshly ground black pepper is great, but the capers and olives usually have enough salt to carry the dish.
• Excellent on angel hair pasta!

ROASTED HALIBUT WITH OLIVES, CAPERS, TOMATO AND BASIL

Steps:

• Season the fish fillet with salt and pepper. Heat the olive oil in a saute pan over medium-high heat. Place the fish in the pan, gently pressing on the flesh. Reduce the heat to medium and cook for 4 minutes on 1 side, turn the fish over, and cook for another 2 minutes, or just until done. Remove from the heat to a serving plate and keep warm.
• In a medium saute pan, heat the butter on medium heat. When hot, add the olives, capers, tomato and garlic and cook until warm. Add the dry white wine and fish stock or clam juice. Cook another 2 minutes. Place olive mixture on top of the fish and garnish with basil.

HALIBUT WITH CAPERS, OLIVES, AND TOMATOES

Steps:

• Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter. Heat remaining 2 tablespoons oil in same skillet. Add shallots and crushed red pepper; sauté 1 minute. Mix in tomatoes, olives, 1/4 cup basil, and capers. Add clam juice and wine. Boil until sauce thickens slightly, about 4 minutes. Mix in 1/4 cup basil. Season sauce with salt and pepper. Spoon sauce over fish.

HALIBUT WITH CAPERS, TOMATOES, AND OLIVES!

Steps:

• Season fish with salt and pepper and dredge in flour.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add fish and saute' until lightly browned and opaque in the center (4 minutes per side) and then transfer to platter.
• Heat the remaining olive oil in the same skillet and add shallots and crused red pepper. Saute' for 1 minute.
• Mix in the tomatoes, olives, 1/4 cup basil and capers. Add the clams and wine.
• Boil until sauce thickens slightly, about 5 minutes).
• Mix in 1/4 cup of basil. Season sauce with salt and pepper and spoon over fish.

SAVOY CABBAGE ROLLS WITH HALIBUT, BROWNED BUTTER, AND CAPERS

Steps:

• Bring large pot of salted water to boil. Fill large bowl with ice cubes and water; set aside. Add cabbage leaves to boiling water; cook 2 minutes. Using slotted skimmer or large slotted spoon, transfer leaves to bowl of ice water to cool. Drain. Gently pat dry.
• Place 4 tablespoons butter in small bowl. Chop 2 tablespoons capers and mix into bowl with butter, then stir in parsley. Season caper butter to taste with coarse salt and freshly ground black pepper.
• Place 1 cabbage leaf, vein side up, on work surface. Using small sharp knife, trim off some of thickest part of large center vein so that leaf will lie flat. Turn leaf over, vein side down. Place 1 fish fillet on bottom third of cabbage leaf. Sprinkle fish with coarse salt and pepper. Spread 1 tablespoon caper butter over fish. Fold bottom, then sides of leaf over fish. Fold tip of leaf over, enclosing fish completely. Place fish packet, seam side down, on rimmed baking sheet. Repeat with remaining cabbage leaves, fish, coarse salt, pepper, and caper butter. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
• Preheat oven to 350°F. Sprinkle fish packets with coarse salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add fish packets to skillet and cook until cabbage is light golden, about 2 minutes per side. Return fish packets, seam side down, to same baking sheet. Bake until fish is just opaque in center and firm to touch, about 7 minutes.
• Transfer fish packets to platter; cover with foil to keep warm. Place baking sheet over 2 burners on medium heat; add remaining 3 tablespoons butter and 2 tablespoons capers to baking sheet and cook until butter is golden brown, stirring constantly, 1 to 2 minutes. Add 2 teaspoons water to butter mixture and swirl to blend. Season sauce to taste with coarse salt and pepper. Spoon sauce over fish and serve.

HALIBUT WITH TOMATOES, CAPERS AND OLIVES

Steps:

• Coat halibut filet with olive oil and season with salt and pepper. Roast in a 350ºF oven for 20-25 minutes or until internal temperature reaches 135ºF. For the Tomatoes: In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes stirring frequently. Spoon sauce over fish and garnish with basil.

CAPERS AND HALIBUT

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside. Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors. Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.