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Halibut: Pan-Roasted Halibut with Caper Vinaigrette

Source of Recipe


From "The Girl & the Fig Cookbook"



List of Ingredients



• -- For the Blended Oil --
  
• 1 part olive oil
  
• 1 part canola oil
  
• .
  
• -- For the Caper Vinaigrette --
  
• 2 egg yolks
  
• 2 tsp lemon juice
  
• 1 tsp minced garlic
  
• 2 tsp Champagne vinegar
  
• ½ cup blended oil
  
• 2 Tbsp capers, drained
  
• 1 Tbsp whole-grain mustard
  
• 1 tsp chopped fresh tarragon
  
• 2 tsp chopped fresh thyme
  
• 2 tsp chopped fresh Italian parsley
  
• Salt and pepper
  
• .
  
• -- For the Halibut --
  
• 6 halibut fillets (6 to 8 ounces each)
  
• Salt and white pepper
  
• 1½ Tbsp olive oil
  






Instructions



1. Make the blended oil:
   Simply blend.
   
   
2. Make the caper vinaigrette:
   In a food processor or in a blender, combine the egg yolks, lemon juice, garlic and vinegar. Slowly whisk in the oil. Remove the mixture from the blender to a bowl and fold in the capers, mustard, and herbs. Season with salt and pepper.
   
   
3. Make the halibut:
   Preheat the oven to 350° F. Gently season the halibut on both sides with salt and white pepper. Heat the oil in an ovenproof sauté pan, and sear the halibut on one side until lightly brown. Flip the fish over and sear the other side. Flip over again and place the pan in the oven to cook for 6 to 8 minutes.
   Drizzle with the Caper Vinaigrette.
   
   Serves 6