Seared Halibut with Anchovies, Capers and Garlic
Recipe Date:
September 1, 2021
Serving Size:
4
Cook Time:
00:20:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 2 tbsps extra virgin olive oil
- 2 tbsps butter (or more oil)
- 2 lbs halibut or swordfish steaks
- salt and pepper to taste
- 4 anchovy fillets or more to taste
- 1 tbsp minced garlic (or more)
- 1 tbsp drained capers
- 1/2 cup dry white wine
- 1 tsp lemon juice, or to taste
- chopped fresh parsley for garnish
Directions
Tasting notes: The Mediterranean flavors are great with Pinot and this recipe highlights the cranberry in the Green Ranch Pinot.
Serena's tips: Wait to add the garlic until the anchovies have broken up so you don't burn the garlic.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/10603-seared-halibut-with-anchovies-capers-and-garlic
Recipe courtesy of Mark Bittman and the New York Times. Photo courtesy of Craig Lee for The New York Times.
