Ingredients
2 small halibut steaks, 5-6 oz each
Juice of one lemon
salt, pepper
1 T olive oil
3 T tequila
1 T minced shallots
2 T capers
Preparation
Place halibut in shallow bowl with lemon jice. Turn halibut to coat both sides. Cover and refrigerate for 1 hour. Removed from lemon juice and season with salt and pepper.
Heat oil in heavy bottom skilled, just large enough to hold fish. Add halibut and cook over high head 3-4 minutes per side. Remove and keep warm
Add tequila and scrap up any browned bits from skillet. Add shallots and capers and cook over medium heat for 1 minute until syrupy. Pour over fish. Serve immediately.
