Halibut Picatta

Halibut Picatta

Suggested Pairing: Best paired with a Burgundy region Chardonnay

  • ½ pound of spaghetti
  • 1 bunch of asparagus tips
  • Four (6oz) fresh halibut filets
  • 1 red bell pepper cut into strips
  • 1 tsp kosher salt
  • ¾ cup chicken broth
  • ½ tsp black pepper
  • ¼ cup dry white wine
  • 1 TBSP lemon pepper
  • Juice of 1 lemon
  • 1 cup flour
  • ¾  cup of heavy cream
  • 4 TBSP butter or olive oil divided
  • ½ cup whole milk
  • 4 garlic cloves minced
  • ¼ cup capers
  • ¼ cup diced shallots lemon slices and capers for garnish
  • 1 cup grated parmesan divided
  • 2 TBSP chopped Italian parsley

In boiling, salted oil cook pasta until al dente(firm to the tooth) 

Pre-heat oven to 400

Season flour with lemon pepper, salt, and pepper.  Dredge halibut in flour one at a time.  In a large skillet or cast-iron pan heat butter or olive oil over medium heat.  Add halibut and cook, flipping once, about 2-3 mins per side.  Set aside.

Melt remaining butter or oil in the skillet over medium heat. Add garlic, shallots, asparagus, and peppers.  Sautee, stirring frequently until soft and fragrant about 4-5 mins.  Stir in chicken broth, wine, and lemon juice.  Cook, stirring occasionally until slightly reduced, 5-6 mins.  Gradually whisk in heavy cream, whole milk, and ½ cup of the grated parmesan until slightly thickened about 4-5 mins.  Season with salt and pepper to taste and stir in capers and pasta.

Top halibut filets with lemon slices and capers and finish in oven at 400, about 5-6 mins.  Divide pasta and top each with a halibut filet and garnish with remaining ½ cup of parmesan and chopped parsley. Serves 4.

Leave a Reply

Your email address will not be published.