Pan Roasted Halibut With Prosciutto Lemon White Wine And Capers Recipes

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.

Steps:

• Preheat the oven to 375 degrees F.
• Spread the flour on a deep plate or in a shallow bowl and season generously with salt and pepper. Dredge the tilefish fillets in the flour.
• Heat a large skillet over medium-high heat. Add 1 tablespoon each of the butter and olive oil. Add the fillets and sear until browned on one side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, until browned. Flip the fillets and place the skillet in the oven. Roast until the fish is just cooked through, about 10 minutes. Set the fillets on serving plates and drain the prosciutto on a paper towel-lined plate.
• Return the skillet to the stovetop and heat the remaining 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the white wine, parsley, capers and lemon juice. Bring to a boil and cook until reduced and thickened. Season with salt and pepper.
• Pour the sauce over the fish, top with the prosciutto, and garnish with parsley sprigs. Serve immediately.

Steps:

• Preheat oven to 375 degrees.
• Put flour in pie plate and season with salt and pepper.
• Dredge fish in flour.
• Heat skillet over medium-high heat until hot and add 1 T. evoo and 1 T. butter. Add fillets, skin up, and cook until brown on bottom (2-3 min). Add bacon to pan while halibut is cooking and stir to brown.
• When bottom is brown, flip fish and put pan in oven until fish is cooked through. About 10 min - more depending on thickness of fillet.
• Remove fish to serving plate. Put bacon on paper towels and pat dry. Put skillet back on med-high heat. Add the remaining butter, oil, lemon juice, white wine, capers and parsley and bring to a boil. Boil until reduced and thickened. Season with salt and pepper. Pour over fish, top with bacon, garnish with more parsley (if desired) and serve.

Steps:

• Preheat the oven to 230 degrees C.
• Grease a baking dish with some olive oil.
• Rub the fish generously with salt and pepper, then lay in the dish and bake for 7-8 minutes or until the flesh flakes easily away from the bone.
• Chop the parsley and rinse the capers.
• Lift the fish out onto warm plates and place the baking dish over a moderate flame.
• Scatter in the capers and parsley, squeeze in the lemon juice and grind in a little salt and pepper.
• Drizzle in a little more oil, then bring to a fierce bubble.
• Tip that over the fish and serve with the steamed spinach.