Tassel Ridge Halibut with Lemon-Caper Sauce
- 3 tsp plus 1 tsp canola oil
- 4 5- oz 1-inch thick halibut filets
- ½ tsp salt
- ¼ tsp pepper
- 2 cloves garlic minced
- ⅓ cup dry white wine
- 2 Tbsp low-sodium chicken broth
- 4 tsp fresh lemon juice
- 1 Tbsp capers drained
- 1 Tbsp cold unsalted butter diced
- 1 Tbsp chopped flat-leaf parsley
Heat 3 teaspoons oil in 12-inch nonstick skillet over medium-high heat. Season fish with salt and pepper. Add to skillet. Cook until golden, about 3 to 4 minutes. Carefully turn. Cook until just cooked through, 2 to 3 minutes. Place on platter. Tent with foil to keep warm. Add remaining 1 teaspoon oil and garlic to skillet. Sauté 20 seconds. Add wine. Cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Add broth. Cook 1 minute. Stir in lemon juice and capers. Remove from heat. Add butter and parsley. Swirl until sauce is creamy. Spoon sauce over fish. Serve immediately. Serves 4.
Chef’s Note: Cod works well with this recipe too.
Wine Recommendation— Tassel Ridge Iowa St. Croix Rosé Normally, I’d recommend a white with halibut but because of the big flavors in the Lemon-Caper Sauce, I thought a little bigger wine would be in order. I recommend Iowa St. Croix Rosé because it is a very fruity, flavorful rosé . Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. It is made from St. Croix grapes grown in our Mahaska County, Iowa, vineyards. — Bob Wersen, Owner, Tassel Ridge Winery