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.