The trick to cooking this fish is not to overcook it! If you
can’t find halibut, mahimahi is a perfect substitute.
Time: 30 minutes; Serves 4
Ingredients:
1-1/2 lbs halibut filet
3 tablespoons capers, drained and rinsed
2 limes
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon garlic salt
fresh ground black pepper
1 cup diced tomato
parsley for garnish
Directions:
Season your halibut on both sides with the garlic salt and
pepper. Heat up a large frying pan on
medium high, add the olive oil and then the butter. When the butter has melted,
add the fish and sear for one minute, then squeeze one lime over them and
sprinkle the capers on top of the fish. Continue to cook the fish until you can
see it turning opaque on the bottom, then flip them over, trying to keep the
capers under the fish (they’ll cook onto the fish). Watch carefully, if you’re not familiar with
cooking fish and you need to take a peek, take a knife and pierce a small slit
so you can see if the middle of the fish is cooked. It’s okay to remove it from
the pan if there is a little strip of raw in the middle because the fish will
continue to cook. Flip the fish over so
the caper side is on top, mound a little bit of diced tomato on top, garnish
with parsley and serve with a wedge of lime.
