Herb-Encrusted Halibut with Lemon-Caper Sauce
Indulge in this delightful Herb-Encrusted Halibut, where tender, flaky fish is coated with a fragrant blend of herbs and spices. Perfect for a weeknight dinner or a special occasion, this dish brings out the best flavors in frozen halibut with its crispy breadcrumb crust and a zesty lemon-caper sauce. Fresh parsley and shallots elevate the dish, providing a burst of freshness that complements the rich halibut beautifully. Serve it with your favorite sides for a well-rounded meal.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
halibut steaks
16 ounces (frozen, thawed, and patted dry)
egg whites
2 large (lightly beaten)
fresh breadcrumbs
1 cup (seasoned with herbes de Provence)
olive oil cooking spray
to taste (for skillet coating)
olive oil
1 tablespoon (for sautéing shallots)
shallot
1 (finely minced)
dry white wine
1/2 cup (for sauce)
fresh lemon juice
1/4 cup (freshly squeezed)
no-salt-added chicken broth
1 cup (or homemade chicken broth)
small capers
1 tablespoon (well rinsed and minced)
flat leaf parsley
2 tablespoons (finely minced)
cornstarch
1 tablespoon (mixed with 1 tablespoon water)
Instructions
1
Begin by lightly rinsing the frozen halibut steaks under cold water and pat them dry with paper towels to ensure a perfect crust.
2
To ensure even cooking, place each steak between two sheets of plastic wrap and gently pound until they are about 1/2-inch thick.
3
Dip each halibut steak into the lightly beaten egg whites, ensuring they're well-coated, then transfer them to the seasoned breadcrumbs. Press down gently to help the crumbs adhere.
4
In a cast iron or heavy nonstick skillet, spray a light coating of olive oil cooking spray and heat over high flame.
5
Carefully place the coated halibut steaks into the skillet without overcrowding. Cook for 2 to 3 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Once cooked, remove the steaks from the skillet and keep warm.
6
In a separate heavy saucepan, heat olive oil over medium heat. Add the minced shallot and sauté for about 4 minutes, stirring frequently until soft and translucent.
7
Pour in the dry white wine and fresh lemon juice, increasing the heat to medium-high. Let the mixture cook until it reduces by half, deepening the flavor.
8
Add the no-salt-added chicken broth, rinsed and minced capers, and finely minced flat leaf parsley to the saucepan. Bring the sauce to a gentle boil.
9
To thicken the sauce, stir in the cornstarch mixed water, and allow it to cook for an additional minute until the sauce is slightly thickened.
10
To serve, arrange the warm halibut steaks on heated plates and drizzle generously with the lemon-caper sauce. Top each with a sprinkle of fresh parsley for an appealing presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Herb-Encrusted Halibut with Lemon-Caper Sauce?
The main protein used in this recipe is 16 ounces of halibut steaks.
Can I use frozen halibut for this recipe?
Yes, the recipe specifies using frozen halibut that has been thawed and patted dry before preparation.
How should the halibut steaks be prepared before cooking?
The halibut steaks should be rinsed, patted dry, and then pounded to a thickness of about 1/2-inch between sheets of plastic wrap.
What is used to make the breadcrumb crust adhere to the fish?
The halibut steaks are first dipped into lightly beaten egg whites before being pressed into the seasoned breadcrumbs.
What kind of seasoning is suggested for the fresh breadcrumbs?
The recipe recommends seasoning the fresh breadcrumbs with herbes de Provence.
What is the best type of skillet to use for cooking the halibut?
A cast iron or heavy nonstick skillet is recommended for cooking the halibut steaks.
How long should the halibut steaks be cooked on each side?
The halibut should be cooked for 2 to 3 minutes on each side until golden brown.
How can I tell when the halibut is fully cooked?
The fish is ready when it is golden brown and flakes easily with a fork.
What are the primary liquid ingredients in the lemon-caper sauce?
The sauce is made using dry white wine, fresh lemon juice, and no-salt-added chicken broth.
What aromatics are used in the sauce?
One finely minced shallot is sautéed in olive oil to provide flavor for the sauce.
What is the role of capers in this dish?
Rinsed and minced small capers are added to the sauce to provide a tangy, salty flavor profile.
How do I thicken the lemon-caper sauce?
The sauce is thickened by stirring in a mixture of one tablespoon of cornstarch and one tablespoon of water.
What type of parsley is used for the garnish and sauce?
Finely minced flat leaf parsley is used both in the sauce and as a final garnish.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
Should I use high heat when cooking the halibut?
Yes, the recipe instructs heating the skillet over a high flame before adding the fish.
How much dry white wine is needed for the sauce?
The recipe calls for 1/2 cup of dry white wine.
What is the first step in making the sauce?
The first step is heating olive oil in a saucepan and sautéing the minced shallot for about 4 minutes until soft.
How much should the wine and lemon juice mixture be reduced?
The mixture should be cooked until it reduces by half to deepen the flavor.
Is olive oil used for both the fish and the sauce?
Olive oil cooking spray is used for the skillet to cook the fish, while olive oil is used to sauté the shallots for the sauce.
Why is it important to pat the fish dry?
Patting the halibut dry with paper towels ensures a perfect crust when the breadcrumbs are applied.
Can I use homemade chicken broth?
Yes, the recipe suggests either no-salt-added chicken broth or homemade chicken broth.
What is the recommended thickness for the halibut steaks?
The steaks should be pounded until they are approximately 1/2-inch thick for even cooking.
How should the halibut be served?
The steaks should be arranged on heated plates, drizzled with the sauce, and topped with fresh parsley.
Do I need to rinse the capers?
Yes, the recipe specifies that the capers should be well rinsed and minced before being added to the sauce.
What temperature should I use to sauté the shallots?
The shallots should be sautéed over medium heat.
How long do I cook the sauce after adding the cornstarch?
The sauce should be cooked for an additional minute after adding the cornstarch mixture to allow it to thicken.
What is the description of the final halibut texture?
The recipe describes the halibut as tender and flaky with a crispy breadcrumb crust.
Are there any specific tags for this recipe?
Tags include halibut, seafood, fish recipe, herb-crusted, lemon sauce, healthy meal, dinner, and easy recipe.
How much lemon juice is required?
The recipe requires 1/4 cup of freshly squeezed lemon juice.
What should I do with the halibut after it finishes frying in the skillet?
Once cooked, remove the steaks from the skillet and keep them warm while you finalize the sauce.