Halibut is now available from Alaska
almost year-round. If you can’t find it,
try Atlantic cod or sole instead.
Serves 4 to 6
Preparation time 10 minutes
Total time 25 minutes
1½ pounds halibut fillets, cut into
8 pieces
Sea salt and freshly ground pepper
½ cup all-purpose flour
4 to 6 tablespoons extra-virgin olive oil
2 tablespoons chopped shallots
¼ cup small capers, rinsed and drained
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
4 tablespoons unsalted butter
1 tablespoon chopped flat-leaf parsley
1 Season halibut well on both sides with
salt and pepper. Place flour in a pie plate.
Place 2 tablespoons oil in a 12-inch nonstick
skillet over medium-high heat.
2 Dip four pieces of fish in flour and place
in hot skillet. Cook, turning once, until fish
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rown 2 to 3 minutes. Transfer to a warm
platter. Add more oil to skillet, if necessary,
and repeat with remaining fish.
3 After fish is cooked, add remaining
2 tablespoons oil, shallots, and capers to
skillet. Saute 1 minute, until shallots are
golden. Add lemon juice and zest, and
bring to a boil. Simmer 1 minute; add
? 1;4 teaspoon salt and a pinch of pepper.
Remove from heat and swirl in butter
and parsley. Spoon over fish and serve.
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