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Capers and Halibut
SUBMITTED BY:
Barbara Tantrum
PHOTO BY:
04STANG
"This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression."
RECIPE RATING:
Read Reviews
(84)
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PREP TIME
10 Min
COOK TIME
15 Min
READY IN
25 Min
Original recipe yield 2 steaks
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon olive oil
2 (8 ounce) steaks halibut
1/2 cup white wine
1 teaspoon chopped garlic
1/4 cup butter
salt and pepper to taste
3 tablespoons capers, with liquid
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DIRECTIONS
Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
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REVIEWS
Reviewed on Sep. 11, 2003 by NOASCOTT
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NOASCOTT
Sep. 11, 2003
Just as stated, this is easy and delicious! I will make this again and again.
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13 users found this review helpful
Just as stated, this is easy and delicious! I will make this again and again.
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Reviewed on Jul. 27, 2003 by Kay
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Kay
Jul. 27, 2003
Fantastic!! This was simple and delicious. I also made the "cheesy acorn squash" recipe from this site to go along with it and a nice white wine. My husband was in heaven! One thing... go easy on the caper juice-very salty.
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13 users found this review helpful
Fantastic!! This was simple and delicious. I also made the "cheesy acorn squash" recipe from...
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Reviewed on Jul. 23, 2003 by Ada Wilder
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Ada Wilder
Jul. 23, 2003
Prior to making this recipe, I was not a huge fan of fish. Now, I am! Everyone LOVED it! As a side dish, I made all recipe's "Asparagus Cashew Rice Pilaf". The dishes complimented each other very nicely. Enjoy!
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12 users found this review helpful
Prior to making this recipe, I was not a huge fan of fish. Now, I am! Everyone LOVED it! As a...
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Reviewed on Feb. 5, 2004 by Dagny
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Dagny
Feb. 5, 2004
It was good, but don't add any salt. The capers make it a bit to salty already.
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7 users found this review helpful
It was good, but don't add any salt. The capers make it a bit to salty already.
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Reviewed on Apr. 17, 2007 by
LINDA MCLEAN
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LINDA MCLEAN
Apr. 17, 2007
I used cod with this and it was wonderful. I love capers and am always looking for ways to use them. Thanks so much Barbara!
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6 users found this review helpful
I used cod with this and it was wonderful. I love capers and am always looking for ways to use...
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Reviewed on Jan. 5, 2006 by
Lupin Pooter
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Lupin Pooter
Jan. 5, 2006
Completely delicious. Took other posters' advice and cut down a bit on the butter, but sauce was still indescribably good (we had it tonight and it's already been requested again!). Thanks for sharing the recipe.
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6 users found this review helpful
Completely delicious. Took other posters' advice and cut down a bit on the butter, but sauce...
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Reviewed on Nov. 30, 2005 by dutchie
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dutchie
Nov. 30, 2005
fantastic..never cooked with capers before. The halibut was cooked in a teflon pan so no real brown bits, I'll try an iron pan next time. As the halibut was already cooked after the first bit I just mixed it in the sauce to warm it up and it came out great. No add ons or substitutes. If your weary about capers, dont add the full 3 tbsp, add only one tbsp, the caper liquid and cooking of them will add the taste that is required.
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6 users found this review helpful
fantastic..never cooked with capers before. The halibut was cooked in a teflon pan so no real...
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Reviewed on Oct. 4, 2005 by
BardGabbard
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BardGabbard
Oct. 4, 2005
Great recipe. I used tilapia because that's what I hada on hand and it still turned out great.
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5 users found this review helpful
Great recipe. I used tilapia because that's what I hada on hand and it still turned out great.
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Reviewed on Mar. 6, 2003 by JOAN MILKE FLORES
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JOAN MILKE FLORES
Mar. 6, 2003
I loved this recipe. It will be served the next time I have guests. It's easy, quick and tasty.
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5 users found this review helpful
I loved this recipe. It will be served the next time I have guests. It's easy, quick and tasty.
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