Every Wednesday, I do our grocery shopping for the week.  This means, by default, that we have some sort of fresh fish for dinner every Wednesday.  Dustin and I are HUGE fans (yes, huge enough fans to put “huge” in all-capitals, in case you were wondering) of fresh fish and look forward each week to what deals I can find at the market.  This week, I bought halibut fillets and I knew exactly what I wanted to do with them.

For weeks, I’m not ashamed to admit that I have been stalking monitoring the fish section, waiting for the halibut to go on sale.  I love me some halibut, but I love me a good deal as well.   You can see the dilemma in which I find myself each week.

But, not this week!  Fortunately, asparagus was also on sale.  Exciting, I know.  I love to pair asparagus with halibut and salmon.

This meal requires so few ingredients and preparation that it’s almost unfair…almost.  When using such bold flavors as fresh lemons and capers, I find it better to leave things simple.  Plus, the delicate, mild flavor of the halibut pairs so nicely with the lemon-butter-caper goodness.

Halibut Picatta

(serves 2)

2 6-ounce (fresh) halibut fillets
1 tablespoon extra virgin olive oil
1 tablespoon plus 1 tablespoon unsalted butter, divided
3 cloves garlic, chopped
1/2 cup dry white wine
2 tablespoons capers
1 tablespoon fresh italian parsley, chopped
1/2 fresh lemon (zest and juice)
Kosher salt and freshly ground black pepper to taste

3/4 pound fresh asparagus

Directions

Steam asparagus until almost soft and set aside.

Heat the oil and 1 tbsp. butter in a nonstick skillet on medium high heat until bubbling (careful not to burn the butter).  Season the halibut with salt and pepper.

Add the halibut to the hot skillet and cook until lightly golden brown on both sides, about 3-5 minutes per side.  Set the halibut aside and turn the heat to medium low.  Add the garlic and saute until fragrant, about 1 minute (careful not to burn).

Add the white wine and deglaze the pan.  Simmer to reduce the sauce a bit, about 5-10 minutes.  Turn off the heat and add the capers, butter, lemon and parsley until butter completely melts.  Season with salt and pepper.  Check the taste at this point. If you like more of a lemon flavor, add another squeeze of lemon and re-taste.  If too lemony, add a little more butter.

Place the halibut fillets on top of a handful of the asparagus and then drizzle with the sauce.

Enjoy!

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