Ingredients
1.5-pounds of halibut fillets, cut into 8 pieces
.5-cups all purpose flour
Sea Salt
Freshly Ground Pepper
4 to 6 tablespoons extra-virgin olive oil
2-tablespoons chopped shallots
.25-cups of 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
Preparation
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.
Dip four pieces of fish in flour and place in hot skillet. Cook, turning once, until fish is opaque and the edges are golden brown, 2 to 3 minutes. Transfer to a warm platter. Add more oil to skillet, if necessary, and repeat with remaining fish.
After fish is cooked, add remaining 2 tablespoons oil, shallots, and capers to skillet. Sauté 1 minute, until shallots are golden. Add lemon juice and zest, and bring to a boil. Simmer 1 minute; add .25-teaspoon salt and a pinch of pepper. Remove from heat and swirl in butter and parsley. Spoon over fish and serve.
