Best 3 Seared Halibut With Anchovies Capers And Garlic Recipes

**Seared Halibut with Anchovies, Capers, and Garlic: A Symphony of Flavors**

Indulge in the culinary masterpiece that is seared halibut, a dish where delicate fish meets a vibrant medley of bold flavors. Perfectly seared halibut fillets, succulent and flaky, serve as the canvas for a flavor explosion of briny anchovies, tangy capers, and aromatic garlic. This delightful combination is further enhanced by a luscious brown butter sauce, tying all the elements together in a symphony of taste. Accompanying this main course are two complementary recipes: a refreshing fennel and orange salad, providing a bright and citrusy contrast, and a creamy cauliflower puree, adding a velvety smoothness to the meal. Prepare to embark on a culinary journey where every bite is a celebration of taste and texture.

Check out the recipes below so you can choose the best recipe for yourself!

CAPERS AND HALIBUT

Capers and Halibut image

This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.

Provided by Barbara Tantrum

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
2 (8 ounce) steaks halibut
½ cup white wine
1 teaspoon chopped garlic
¼ cup butter
salt and pepper to taste
3 tablespoons capers, with liquid

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.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g

GARLIC HALIBUT WITH TOMATO-CAPER BRUSCHETTA

Garlic Halibut with Tomato-Caper Bruschetta image

Provided by Guy Fieri

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 1/2 pounds halibut fillet, cut in 6-ounce pieces
2 tablespoons garlic, chopped
3 tablespoons white wine, Sauvignon Blanc, divided
1 tablespoons freshly chopped flat-leaf parsley
1 tablespoon lemon juice
1 tablespoons extra-virgin olive oil
3/4 cup chicken stock
2 tablespoons butter
Salt and freshly ground black pepper
Freshly chopped green onions, for garnish
Tomato-Caper Bruschetta, for serving, recipe follows
1 baguette, sliced on bias, 4 pieces, no ends
2 garlic cloves, to rub on bread, plus 1 tablespoon garlic, diced
3 tablespoons olive oil
3 tablespoons diced white onion
1 tablespoon nonpareil capers
3 tablespoons white wine
1 1/2 cups diced Roma tomatoes
1 teaspoon sugar
Salt and freshly ground black pepper
3 tablespoons grated Parmesan

Steps:

Combine all ingredients, (except butter, 2 tablespoons white wine and 1/2 cup chicken stock) and let fish marinate for 1 hour. Remove from marinade, remove excess garlic, and pan saute until medium. Then deglaze with 2 tablespoons wine, 1/2 cup chicken stock and melt butter into the sauce. Let sauce reduce and season with salt and pepper. Serve fish with sauce poured over the top. Garnish with green onions and serve the Tomato-Caper Bruschetta alongside.
Preheat oven to 350 degrees F. Add bread and toast until light brown. Remove, rub with whole cloves, and drizzle with 2 teaspoons of the olive oil.
In a medium saute pan, heat remaining olive oil, add onions, capers and diced garlic, and cook until translucent. Deglaze with wine, then add tomatoes and sugar. Season with salt and pepper and cook for 3 to 5 minutes.
Top toasted baguette with tomato-caper sauce and garnish with Parmesan.

SEARED HALIBUT WITH HARICOTS VERTS, SCALLIONS, AND WHITE WINE SAUCE

Seared Halibut with Haricots Verts, Scallions, and White Wine Sauce image

Provided by Alfred Portale

Categories Fish Dinner Halibut Green Bean White Wine Pan-Fry Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 pound haricots verts or young green or wax beans
Four 7-ounce halibut fillets, each approximately 1 inch thick
Coarse salt and freshly ground white pepper to taste
2 tablespoons canola oil
1/4 cup Sauvignon Blanc or other dry white wine
2 tablespoons fresh lemon juice, or to taste
1/2 cup unsalted butter
5 scallions, white part only, finely sliced on the bias
1 tablespoon capers, drained and rinsed
1 large, ripe tomato, peeled, seeded, and cut into 1/4-inch dice

Steps:

In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.

Tips:

Choose the freshest halibut you can find. Fresh halibut will have a mild, sweet flavor and firm, white flesh that flakes easily with a fork.
Sear the halibut over high heat to create a crispy crust. This will help to lock in the fish's natural flavors and prevent it from becoming dry.
Use a non-stick skillet to prevent the halibut from sticking. If you don't have a non-stick skillet, you can grease the pan with a little bit of oil.
Don't overcrowd the pan. If you do, the halibut will not cook evenly and will likely steam instead of sear.
Cook the halibut until it is just cooked through. Overcooked halibut will be dry and tough.
Serve the halibut immediately with your favorite sides. Some popular sides for halibut include roasted vegetables, mashed potatoes, and rice.

Conclusion:

Seared halibut with anchovies, capers, and garlic is a delicious and easy-to-make dish that is perfect for any occasion. The crispy crust on the halibut pairs perfectly with the salty anchovies, tangy capers, and fragrant garlic. This dish is sure to impress your friends and family, and it is also a healthy and nutritious meal.