Free Recipe Halibut with Fried Capers
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Halibut with Fried Capers Recipe
24 oz Halibut steaks (4 steaks)
Salt
Freshly ground black pepper
2 tb Grated lemon peel
3 tb Minced chives
5 tb Butter or olive oil
Vegetable oil
2 tb Capers
Halibut with Fried Capers Preparation
Preheat oven to 350 degrees. Pat fish dry with paper towels, sprinkle with salt and pepper, and place in a baking dish wide enough to hold all in a single layer. Sprinkle with lemon peel and chives and dot with butter (or pour olive oil over). Bake 10 to 12 minutes, depending on the thickness of the fish, basting now and then with pan juices. The fish is done when it is white at the center. While the fish bakes, put about 1/2-inch oil in a small saucepan set over high heat. Pat capers dry with paper towels. Test oil with one of the capers — it is hot enough if the caper immediately sizzles on contact. Add them all and cook 1 to 2 minutes, or until the capers are crisp and starting to brown. Immediately remove with a slotted spoon to paper towels. Place fish on warm plates, divide the cooking juices among them, and sprinkle with the capers. Serve at once. This recipe serves 4. Comments: This sauce with halibut is good for any favored catch that is not too delicate — like fillets of sole. At first you will think there is too much lemon peel, but try it this way first and see. Recipe Source: COMPANY FARE by Ronald Johnson (c) 1991. Simon & Schuster, New York – 351 pages – $24.95. As reprinted in the May/Jun, 1992 issue of Cookbook Digest. Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-02-1995. Re-formatted for Meal-Master by: Nancy Filbert {*Prodigy Service ID# LRCE87A} January, 1996. Sent to me by Jack C. Elvis <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997
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