This pan-roasted halibut with caper vinaigrette gets its crisp skin from high heat and its flavor from a vinaigrette of capers, garlic, mustard, and herbs. Pan-seared and perfect.
*What can I substitute for capers?
Capers, a small Mediterranean fruit that’s picked before they’ve ripened, are a small but powerful addition to dinner. Lemony, tangy, and briny, you’ll definitely miss the flavor if you leave them out just because you don’t have any on hand. Green olives are pretty close—use the unfilled kind and chop them into pea-sized bits. They’ll come even closer to the taste of capers if you toss with a little bit of salt, oil, and vinegar before using them.
Pan-Roasted Halibut with Caper Vinaigrette
Ingredients
- For the blended oil
- For the caper vinaigrette
- For the halibut
Directions
Simply blend.
In a food processor or in a blender, combine the egg yolks, lemon juice, garlic, and vinegar. Slowly whisk in the oil. Remove the mixture from the blender to a bowl and fold in the capers, mustard, and herbs. Season with salt and pepper.
Preheat the oven to 350°F (175C°F).
Gently season the halibut on both sides with salt and white pepper. Heat the oil in an ovenproof saute pan and sear the halibut on one side until lightly brown. Flip the fish over and sear the other side. Flip over again and place the pan in the oven to cook for 6 to 8 minutes.
Drizzle with the Caper Vinaigrette. Originally published July 06, 2004.
Recipe Testers' Reviews
In spite of its simplicity, you couldn’t ask for a better method to cook halibut—it had a well-seasoned crust on the outside and was moist and juicy on the inside. The caper vinaigrette, which actually resembled a homemade tartar sauce, really parlayed this dish up to gourmet status.
We enjoyed eating this delicious dinner on our deck overlooking the ocean, on a night when the waves were phosphorescent. A perfect setting for a perfect meal.
Wow, what a great sauce for the halibut. I had a nice thick piece of Alaskan halibut and wanted to try something different. This recipe is quick and easy to make, and the vinaigrette was briny and tangy all at once and doesn’t overpower the fish. I made the sauce an hour earlier to let the flavors meld a bit. I have leftover vinaigrette that I plan to serve beside some crab cakes I’m making for New year’s Eve!
That sounds wonderful, Craig. Thank you so much for taking the time to comment.
At the last minute I had unexpected company for dinner and decided to try this pan-roasted halibut with caper vinaigrette. It was easy to prepare the vinaigrette ahead of time and place it in the fridge. When our guests arrived, I did the pan-searing and then placed the fish in the oven. Easy, tasty, and everyone wanted the recipe.
Marian, I’m with you. And as I’m trying to eat less red meat, this recipe is a winner.