Description
Pan-seared halibut cheeks with a restaurant-style piccata sauce featuring white wine, butter, capers, and lemon. A simple but spectacular seafood dinner.
Ingredients
Units
Scale
- 1 lb halibut cheeks
- 1/4 cup Wondra flour (substitute rice flour or all-purpose flour)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 5 tablespoons butter, divided
- 1 tablespoon butter mixed with 1/2 teaspoon all-purpose flour
- 1/3 cup white wine
- 1/4 cup vegetable stock
- 2 tablespoons capers
- 1 small lemon, sliced thin
- 2 tablespoons flat leaf parsley, diced
Instructions
- Pat halibut cheeks completely dry with paper towels. Season both sides with salt and pepper. Coat each piece lightly in flour and gently shake off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add fish in a single layer without overcrowding (cook in batches if necessary). Cook times vary by size: For large, fillet-sized pieces, cook 3-5 minutes on the first side until almost cooked through, then flip and cook 2 minutes more. For smaller, scallop-sized pieces, cook 2 minutes first side and 1 minute second side. Fish should have a golden crust and firm texture when done. Transfer to a plate and tent with foil.
- Wipe out skillet to remove any flour crumbs, then return to medium heat. Add 1 tablespoon butter, 3-4 lemon slices, and wine. Bring to a boil and cook until reduced by one-third, about 2 minutes.
- Add vegetable stock and capers. Cook 2 minutes to reduce slightly. Add remaining 3 tablespoons cold butter and the butter-flour mixture. Whisk continuously until butter melts and sauce thickens, 2-3 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning as needed.
- Serve halibut cheeks with generous drizzle of piccata sauce. Garnish with lemon slices and additional parsley.
Notes
- Size matters: Halibut cheeks can vary dramatically in size. Adjust cooking times accordingly - larger pieces need more time, smaller pieces cook fast. Watch carefully to avoid overcooking.
- Wondra flour: creates the crispiest, most professional crust with minimal coating. Substitute rice flour for similar results or all-purpose flour for a slightly thicker crust.
- Clean pan for sauce: Wiping out your skillet before making the sauce prevents cloudiness and any burnt flavor.
- Beurre manié (the butter-flour mixture) thickens the sauce to perfect consistency. Mix it together before you start cooking for easy whisking at the end.
- Don't skip the dry: Thoroughly drying the fish is critical for achieving a golden crust. Any surface moisture will cause steaming instead of searing.
- Prep Time: 10
- Cook Time: 15
- Category: Easy Recipe
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 497
- Sugar: 0.3 g
- Sodium: 497.1 mg
- Fat: 42.3 g
- Carbohydrates: 8.8 g
- Protein: 20.5 g
- Cholesterol: 111.7 mg