Monday, March 3, 2014

Pan-Sautéed Halibut with Caper-Chive Cream Sauce

I'm a bit excited because I ordered my 36 cupcake holder yesterday. I've been making cupcakes a lot more lately and haven't had the best way of transporting them. Which reminds me... I'm going to make chocolate cupcakes for a friends daughters birthday on Thursday. I'll be posting about them! Hopefully this holder will work out! 

Anyway, halibut is on this menu this week! I've been craving wild rice as well so it's paired with that and some steamed broccoli.

Pan-Sautéed Halibut with Caper-Chive Cream Sauce

3-6 halibut filets, deboned and skinned
1 tablespoon butter
1 tablespoon olive oil
slap yo mama seasoning
creole spice blend

  • 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.


Caper-Chive Cream Sauce:

3 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine
3 cloves garlic, minced
1 tablespoon capers, chopped
1 tablespoon all-purpose flour
2 cups heavy whipping cream
2 tablespoons parmesan cheese
1/2 lemon, zest and juice
1/4 cup chives
1/2 teaspoon white pepper
salt, to taste

  • In the pan used to cook the fish, turn down the heat to medium-low heat and add the butter, olive oil and white wine. Let simmer for 3 minutes.
  • Add the garlic and capers and continue cooking for 2 minutes. Add the flour and whisk until completely mixed. Add the cream and allow to stir until thickened.
  • Add the remaining ingredients and cook until the desired consistency is achieved.


Ashley