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.
- 2 6-ounce (fresh) halibut fillets
- 1 tablespoon extra virgin olive oil
- 1 tablespoon plus 1 tablespoon unsalted butter, divided
- 3 cloves garlic, chopped
- ½ cup dry white wine
- 2 tablespoons capers
- 1 tablespoon fresh italian parsley, chopped
- ½ fresh lemon (zest and juice)
- Kosher salt
- Freshly ground black pepper to taste
- ¾ pound fresh asparagus
- Slice the bottom 2 inches off from the ends of the asparagus. Place in steamer basket and steam over boiling water until almost soft, then 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 the 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. Once browned, remove the halibut fillets from the heat and set aside on a plate.
- Turn the heat to medium low, add the garlic and sauté until fragrant, about 1 minute.
- Add the white wine and deglaze the pan. Simmer to reduce the sauce for about 5-10 minutes.
- Turn off the heat and add the capers, butter, lemon and parsley until butter completely melts.
- 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. Season to taste with any additional salt or pepper.
- To serve, place the halibut fillets on top a handful of the asparagus and then drizzle with the sauce.
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