Halibut with Croutons & Capers
It’s a late afternoon. You’ve had a REEEEALY tiring day. You’re on your way home but the thought of preparing something for dinner that’s going to take over an hour, isn’t too appealing right now. And you’re not feeling like changing clothes to dine out. So…what to do? Got it! Stop for a few minutes at the fish & seafood market and buy some pieces of fillet. It can be flounder, sole, or another white fleshy fish. In this case, I prepared Halibut.
At this time of year, Spring, wild caught Halibut is in season here in the northeast and tastes soo delicious. Whichever you choose, be assured this recipe is quick so that energy you lack on this day, won’t be necessary.
It whips up in a large skillet or I used a ceramic frypan. No need to heat the oven. If you don’t have these ingredients on hand, then why not pick them up for a future use. The only thing you may not already have is the capers.
And once opened, that jar will last in the fridge for a while. So, let’s get started!
4 Fillets, Halibut used here, but Sole or Flounder are fine. Try to get thick pieces.
3 tbl Extra Virgin Olive Oil
3 or 4 tbl Butter
1 Garlic clove, minced
2 Slices of G-Free White Bread. Use the 2 end slices.
½ lemon-Sliced very thin, then cut each in half
1 ½ tbls Capers, drained
Salt & Pepper to taste
1 tbls Parsley or Preferably Dill
First, take the 2 end slices of the bread and slice into cubes. We’re making croutons out of them, so they ought to be about ½ -¾ in squares
Set aside for a minute.
In the skillet, heat 2 tbls of the oil and when warm, add the garlic cloves. Only saute for a minute or so, watching that they don’t brown. Remove and throw away.
Add the croutons to the pan and saute until golden. Keep turning so as to coat and brown all over. That oil was infused with the flavor of the garlic, so the croutons will pick that up. This crisping takes about 5 minutes. Watch them carefully.
Season the fish pieces with S & P.
Remove the croutons and set aside for later.
To the skillet add the last tbls of the oil, and 2 tbls of butter.
Add the fillets, one next to the other, never stacking them. Saute until opaque in color, taking 3 minutes on 1 side and then gently turn over with a spatula to repeat on the second side. Another 3 or 4 minutes.
Remove and place fish on a plate for later. Cover to keep warm.
To that skillet, add the remaining butter and lower heat to low. Add the lemon and capers. Cook and stir constantly for about 1 minutes.
Add the Parsley or Dill ( I used Dill in mine) and cook only for about 25-30 seconds.
Ready to plate: Place the fillets on your platter or individual plates. Scatter the croutons all over or on sides. Pour the sauce with the lemon slices all over as well. Done!
Now how long did that take?? Quick, Easy. Foolproof!!
The croutons give an added crunch to each forkful as you eat. It tastes lemony, tangy and delicious!
Note: About 25 years ago, I found this recipe in a cookbook by Sarah Chase and loved the taste & ease of prep. Of course, hers wasn’t gluten free, but we can make our own croutons and achieve the same results.