Pan-Sautéed Halibut with Lemon-Caper Sauce

I'm going to miss having a whole day of just cooking and lazy around, but it's better that I don't get stuck in that routine. I'm the type of person that needs something to keep me busy, and sometimes cooking just doesn't cut it. That's why I'm going to love having summer classes, I'll be busy for at least a month and a half!

Onto this delicious dish... the lemony sauce pairs great with the halibut and spinach! This is a nice and light meal, which is good, because I have leftover tres leches cake that I must eat.

Pan-Sautéed Halibut with Lemon-Caper Sauce
Recipe adapted from Cooking Light

4 halibut fillets, deboned and skinned
salt and pepper
blackened redfish seasoning
cascabel pepper flakes
1 tablespoon butter

1 clove garlic, chopped 
1/3 cup dry white wine
1/4 cup chicken stock
1/4 cup milk
1 1/4 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon capers
1/8 teaspoon herbes de provence {dried} 
1 tablespoon parsley {dried}
1 1/2 tablespoon butter, chilled

  • Heat a large skillet over medium-high heat. Sprinkle fish evenly with the seasonings.
  • Melt the butter in the pan and add fish; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. 
  • To the pan, add the garlic, wine, chicken stock, milk, lemon zest and juice, capers, herbes de provence and parsley; cook until reduced by half, stirring constantly. Remove pan from heat. Add butter to pan, stirring constantly with a whisk until butter melts and sauce is smooth.

I served this fish with orzo as it suggested and also sautéed spinach!



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