Taragon Crusted Halibut with Creamy Tomato Caper Sauce
Capers add a zip of flavor to this delicious fish dish.
Course: Entree
Keyword: capers, fish, halibut, tomato
Servings: 4
Author: Myra Goodman’s Earthbound Cook Cookbook
Ingredients
1/2cupfine dry breadcrumbs (note: we used toasted gluten free bread that we processed in the food processor)
3tablespoonsfresh tarragon, minced
1tablespoonminced fresh flat-leaf parsley
2cupsdry white wine
2tablespoonschopped shallots
6tarragon sprigs
3/4cuphalf and half, or heavy whipping cream
1/4cuptomatoes, seeded and diced
3tablespoonscapers, drained
Salt and pepper, to taste
4skinless halibut fillets (about 5-6 ounces each)
2tablespoonscanola oil
Juice of one lemon
Instructions
Place bread crumbs, 1 tablespoon of the minced tarragon, and the parsley in a small bowl and stir to combine. Set aside.
Combine the wine, shallots, and tarragon sprigs in a small pan and bring to a simmer over medium heat. Cook uncovered at a slow simmer until the liquid has reduced to 2 tablespoons, about 20 minutes. Add the half and half (or cream) and cook over medium heat until the sauce has reduced by half, 5 to 8 minutes.
Strain the sauce through a fine-mesh sieve into a bowl. Discard the solids and return the sauce to a clean pan. Add the remaining 2 tablespoons minced tarragon, the tomatoes, and the capers. Season to taste with salt and pepper. Keep the sauce warm while you cook the halibut.
Preheat oven to 375.
Sprinkle both sides of the fish with lemon juice and season them with salt and pepper. Spread the bread crumb mixture on a plate and dip one side (only) of each fillet in to the crumbs, pressing lightly so they adhere.
Heat oil in a large ovenproof skillet over medium-high heat. Arrange the fish fillets, crumbed side down, in the skillet, making sure not to crowd the pan. Cook the fillets until the crumbs are golden about 3 minutes.
Carefully turn the fillets over and transfer the skillet to the oven. Bake until the fillets are just opaque and can be flaked with a fork, about 6 minutes, depending on the thickness of the fish. Note: when we prepared this dish, we cooked the fish crumb side down in a cast iron skillet then transferred to a broiling pan lined with foil (sprayed with cooking oil spray) and cooked (crumb side up) on the middle rack. The fish turned out perfectly.
Serve the fillets warm, drizzled with the sauce.
We served the halibut with a small side of tri-colored quinoa and sautéed kale.
Notes
This recipe would be delicious with other herbs – especially rosemary.