I’ve held onto this recipe for the past ten years, waiting for halibut to show up on my front door so I could afford to relish in fresh fish and lemon butter sauce. I found friends this year that fished in Alaska, so I took the opportunity to resurrect this recipe. The natural flavors of the halibut are highlighted with a simple lemon butter sauce with capers and dill. It’s gourmet for real people and can be dinner for your favorite mom this Mother’s day. I’ve got instructions below if you need help making the asparagus and red potatoes for a complete meal, or scroll to the recipe box at the bottom of the page if you have other side dishes in mind.
For each person you will need:
Halibut fillet
1 to 2 sprigs fresh dill, chopped lightly
2 tablespoons dry white wine or chicken broth
1 tablespoon finely chopped garlic
1 tablespoon finely chopped shallots
1 tablespoon capers
1 tablespoon butter, cut into small bits, then frozen
1/2 lemon, juiced
finely chopped chives
If you want a complete meal:
1 red potato per person
5 asparagus spears per person
Instructions for fish, red potatoes and asparagus:
60 minutes before you want to eat: Preheat oven to 350º. Take 1 medium sized red potato per person and cut the potatoes into six pieces. Take all the potatoes and place on a cookie sheet. Drizzle olive oil over the potatoes and toss to coat. Sprinkle with salt and pepper. Place the potatoes in the oven and cook for 50 minutes, flipping the potatoes after 20 minutes.
30 minutes before you want to eat: Wash asparagus and dry with a hand towel. Remove the bottom inch or so of asparagus. Place on a cookie sheet and drizzle with olive oil. Sprinkle with salt and pepper. Turn a second oven onto broil. Wait to cook the asparagus until you start cooking the fish. (If you don’t have a second oven, you can just pan fry them over medium high heat for 3-5 minutes.)
20 minutes until you wan to eat: Chop the garlic, shallots, dill and chives. Squeeze the lemon juice out of the lemon. Get your fish from the fridge and unwrap it.
15 minutes until you want to eat: Start the asparagus under the broiler for three minutes, then remove from the oven and keep warm under the foil. Heat a pan to medium heat. Place about a tablespoon of butter in the pan and wait for the butter to melt. Salt and pepper both sides of the fillet. Place the halibut in the pan and fry for about 4 minutes per side or until the inner temperature reaches 145º on an instant read thermometer. The fish should flake easily with a fork. You don’t want to overcook the fish. (Your red potatoes should be done by now and so you should remove them from the oven.)
Remove the fish from the pan. Add the wine or chicken broth to deglaze the pan. Add the dill, garlic, shallots and capers. Stir the sauce until the broth or wine has reduced by half. Add the lemon juice and frozen butter to the pan. Plate the fish, pour the sauce over the fish and serve with the asparagus and red potatoes.
- Halibut fillet
- 1 to 2 sprigs fresh dill, chopped lightly
- 2 tablespoons dry white wine or chicken broth
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped shallots
- 1 tablespoon capers
- 1 tablespoon butter, cut into small bits, then frozen
- ½ lemon, juiced
- finely chopped chives
- Heat a pan to medium heat. Place about a tablespoon of butter in the pan and wait for the butter to melt. Salt and pepper both sides of the fillet. Place the halibut in the pan and fry for about 4 minutes per side or until the inner temperature reaches 145º on an instant read thermometer. The fish should flake easily with a fork. You don't want to overcook the fish.
- Remove the fish from the pan. Add the wine or chicken broth to deglaze the pan. Add the dill, garlic, shallots and capers. Stir the sauce until the broth or wine has reduced by half. Add the lemon juice and frozen butter to the pan and cook until the butter melts into the sauce. Plate the fish, the pour the sauce over the fish and serve.