This is one of our favorite main courses. You can use it on many varieties of fish. We often use chicken for this recipe, as well.
What You’ll Need:
4 fresh halibut fillets (or boneless chicken breasts)
3 tablespoons olive oil
2 tablespoons fresh garlic, minced
4 tablespoons lemon pepper seasoning
4 tablespoons fresh rosemary, chopped
2 teaspoons coarse or smoked sea salt
Freshly ground black pepper, to taste
2 tablespoons lemon juice
1 tablespoon Dijon mustard
½ cup olive oil
2 tablespoons small capers, drained and chopped
2 tablespoons fresh Italian (flat-leaf) parsley, chopped
Sea salt and freshly ground pepper, to taste
What to Do:
Rinse and pat dry halibut. Using a pastry brush, brush olive oil all over fish, and smear fresh garlic on both sides. In a small bowl, combine lemon pepper and rosemary. Add salt if needed (many lemon pepper mixes have plenty of salt already).
Completely coat herb rub on both sides of fish, firmly patting the herbs so they form a nice crust. If you have leftover rub, place in a re-sealable plastic bag and save for another time.
Heat a medium-size saute pan, and add 2-3 tablespoons olive oil. When oil is completely heated, add fish and press down on it with a spatula. Sear fish for 3-4 minutes per side until fish has a lovely crust.
You can also bake the fish. Place on a baking sheet lined with parchment, and bake at 400 degrees for 20 minutes.
Plate and generously pour vinaigrette over halibut and serve.
In a small bowl, whisk together lemon juice and mustard. Slowly add olive oil. Add chopped capers and parsley, and whisk until well blended.
This vinaigrette is also a wonderful marinade all on its own. Simply take fillets, place in a re-sealable plastic bag with vinaigrette, and let marinate for a few hours. Grill or pan sear.