Halibut With A Trio Of Sauces



1 - Lemon thyme vinaigrette
2 Tablespoon - Fresh lemon juice
0.25 Teaspoon - Each of salt and pepper
1 Teaspoon - Lemon zest
2 - Garlic cloves, cut in half
3 Teaspoon - Olive oil
1 Teaspoon - Finely chopped fresh thyme
10 - Caperberries, coarsely chopped
1 Tablespoon - Capers, drained
1 - SautÉed cherry tomato sauce
2 Tablespoon - Olive oil
1 Cup - Finely diced sweet onion
2 Teaspoon - Minced garlic
2 Cup - Cherry tomatoes, halved through stem
1 - Pinch kosher salt and fresh ground black pepper, to taste
2 Tablespoon - Julienned basil leaves
1 - Olive sauce
0.5 Cup - Olive oil
10 Ounce - Black olives, pitted and finely chopped
2 - Anchovies, finely chopped
3 Tablespoon - Capers, coarsely chopped
3 - Garlic cloves, peeled and finely chopped
1 - Pinch pepper, to taste (olives and anchovies are salted, so additional salt not required)
1 - Halibut
4 - X 6 oz (180 g) fresh halibut fillets
1 - Pinch salt and freshly ground black pepper, to taste
2 Tablespoon - Olive oil, for frying
1 - Parsley new potatoes, to serve (recipe featured in taste magazine summer 2015)
1 - Lemon - garlic broccolini, to serve (recipe featured in taste magazine summer 2015)


1. Prepare all 3 sauces (or as preferred) before cooking Halibut. If making side dishes, factor in prep and baking time.

2. To make Lemon Thyme Vinaigrette, in a small bowl, combine lemon juice, salt, pepper, lemon zest and halved garlic. Whisk in olive oil, add thyme, then remove garlic halves and set vinaigrette aside. Taste and adjust seasonings. In a separate bowl, add 1 tbsp (15 ml) of prepared vinaigrette and mix in caperberries and capers. Set vinaigrette and capers aside. When ready to serve, spoon some caperberries and capers mixture over fish and drizzle with Lemon Thyme Vinaigrette.

3. To make Sautéed Cherry Tomato Sauce, heat olive oil in a medium-sized frying pan. Add onion and sauté over medium-low heat for 5 minutes, stirring occasionally, until tender. Add minced garlic and sauté for 1 more minute. Stir in tomatoes, salt and pepper to taste. Cook over mediumlow heat for 10 to 15 minutes, stirring occasionally, until liquid evaporates. Remove from heat and stir in basil.

4. To make Olive Sauce, heat olive oil in a small saucepan. When hot, add olives, anchovies, capers and chopped garlic cloves. Stir and cook for 4 to 5 minutes, then remove from heat. Set aside.

5. Season halibut on both sides with salt and pepper. Heat a heavy-bottomed frying pan over medium heat. Add oil and heat for 1 minute. Add fish, top-side down, and cook until golden-tinged. Then flip and cook until internal temperature reaches 125 to 130 F (52 to 54 C).

6. Place halibut on warm plates and garnish with fresh sauces. Serve alongside Parsley New Potatoes and Lemon-Garlic Broccolini, if desired. Recipes follow.

No of servings: Serves 4

Phone image

Get the free BC Liquor Stores mobile app

No thanks
Download the app