Halibut, Broiled with White Wine Lemon-Caper Sauce
Ingredients:
- 12 oz halibut
- oil, for coating the fish
- 2 Tablespoons butter
- 1 medium shallot (minced, or 2 T minced onion)
- 2 cloves garlic, minced
- 3/4 cup white wine, dry
- zest of 1 lemon
- 2 Tablespoons lemon juice
- 2 Tablespoons capers, rinsed
- 3 Tablespoons minced fresh mint leaves
- kosher salt or sea salt to taste
- freshly ground black pepper
- red chili flakes (optional)
- extra mint and lemon wedges (optional)
Directions:
- Lightly coat fish with oil. Season with salt and pepper on both sides. Put fish in oven safe dish and set aside.
- Heat skillet on medium-high heat, add 2 Tablespoons butter. Then add the shallot (or minced onion) and garlic. Cook until tender and translucent. Add the wine, lemon zest and lemon juice. Heat the sauce until it gently starts to boil. Reduce heat.
- Simmer the sauce for about 2-5 minutes or until it reduces down to about half the volume (or to your desired concentration and texture). Add capers, mint, salt, and pepper to taste. Add optional red chili flakes.
- As sauce is simmering, cook the fish: Place the top oven rack about 6" from the top. Heat oven to Broil on High or 500°F. Broil the fish for about 6-8 minutes, or until the fish is cooked through and easily flakes with a fork.
- Pour sauce over the fish. Garnish with extra mint or lemon wedges. Serve warm.