Seared Halibut With Anchovies, Capers And Garlic

Name: Seared Halibut With Anchovies, Capers And Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons butter (or more oil); 1 1/2 to 2 pounds halibut or swordfish steaks; Salt and pepper to taste; 4 anchovy fillets or more to taste; 1 tablespoon or more minced garlic; 1 tablespoon drained capers; 1/2 cup dry white wine; 1 teaspoon lemon juice, or to taste; Chopped fresh parsley for garnish

Servings: persons

1
Heat oven to 400 degrees.
2
Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot.
3
Add oil and butter together.
4
Butter should sizzle.
5
When butter foam subsides, add fish, and season it lightly with salt and pepper.
6
Brown fish, basting with pan juices, then turn, and brown again.
7
Do not worry about cooking through.
8
Turn off heat, put fish on an ovenproof plate, and place it in oven.
9
Turn heat under skillet to medium, and add anchovies and garlic.
10
Cook, stirring occasionally, until anchovies break up, just a couple of minutes.
11
Add capers and wine, and turn heat to high.
12
Cook until wine is reduced by half.
13
Return fish and its juices to pan, and turn it in sauce once or twice.
14
Fish should be cooked through by now.
15
(A thin-bladed knife inserted into its thickest part will meet little resistance.)
16
Taste sauce, add some lemon juice, then taste again.
17
It should be strong-tasting but only mildly acidic.
18
Remove fish to serving plate, spoon sauce on top, and garnish with parsley.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 tablespoons butter (or more oil), 1 1/2 to 2 pounds halibut or swordfish steaks, Salt and pepper to taste, and more.

Yes, Seared Halibut With Anchovies, Capers And Garlic falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!