halibut in lemon caper sauce

Who doesn’t love a lemon caper sauce? I’ll wait.

There’s something so delicious about the briny combination, that brings out the best in whatever ingredients are paired with it. Most especially seafood. I think brine and seafood belong together, after all, isn’t fish naturally brined in salt water anyway?

Ingredients:

1 lb halibut cut into four equal pieces.

1 tsp dried italian parsley

1 tsp trader joe’s onion salt

1/2 tsp salt

avocado oil, enough to coat the bottom of a cast iron pan

3 small heirloom tomatoes, chopped

12 castelvetrano olives, pitted and quartered lengthwise

2 Tbsp capers

1 Tbsp caper juice

1/2 cup chicken stock

juice of two lemons

Directions:

Heat a large cast iron pan to medium. Add enough avocado oil to fully coat the bottom of the pan.

Sprinkle halibut with salt, onion salt, and italian parsley.

Place halibut in oil, and cook until golden brown - about 5 minutes. Flip and cook the other side. If the fish is difficult to flip, it’s not ready yet.

Once golden brown, remove fish from pan and set aside. Add chicken stock to pan, scraping to pick up all the crispy bits.

Add tomatoes, capers, olives, caper juice and lemon juice to pan. Cook until tomatoes have softened and liquid is somewhat reduced.

Top fish with lemon/caper sauce.

For this particular dish, I served the fish over pureed cauliflower and with a side of brussels, apples, and bacon.