White Fish Piccata

Step 1

Combine vegetable broth/wine and lemon juice in small bowl. Set aside.

Step 2

Heat a skillet over medium-high heat. While skillet preheats, pat halibut dry with clean kitchen towel or paper towels to remove excess moisture. Season both sides of fillets with salt and pepper, then dredge lightly in flour.

Step 3

Add just enough high-heat cooking oil to cover bottom of hot pan. When oil begins to shimmer (sizzling hot), carefully add fish. Sear, undisturbed, until fish releases easily from pan, about 3 to 4 minutes depending on thickness of fillet. Flip to sear remaining side, about 2 to 3 more minutes. Fish is medium-done when internal temperature reaches 130F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork.

Step 4

Transfer fillets to a serving plate, draining any excess oil as needed (avoid having more than a teaspoon or two oil in the pan, as it will spatter when broth/wine mixture is added). Add broth/wine mixture to pan, scraping up any browned bits from bottom of skillet. Cook until reduced by half, a few minutes. Add capers and parsley, then remove skillet from heat. Whisk in butter until incorporated and sauce takes on a glossy sheen.

Step 5

Pour over halibut fillets and enjoy immediately.