Seared Crispy Halibut with Cherry Tomato Piccata
| 1 min read
Serving Amount
Ingredients
21⁄2 ounce halibut filets
Salt and pepper to taste
1⁄4 cup panko breadcrumbs
1⁄4 cup olive oil, divided
3 garlic cloves, minced
1 cup cherry tomatoes, halved
1⁄4 cup dry white wine
2 tsp Dijon mustard
1 pinch red pepper flakes
4 tbsp nonpareil capers
1 lemon, sliced
3 tbsp parsley
Instructions
Step 1
On a paper towel on a plate, salt halibut filets to draw out excess moisture and allow to firm up. Allow to sit for 5 minutes then pat dry. Add salt and pepper to taste, then add panko breadcrumbs to each side of the filets, pressing it in with your finger or the back of a spoon.
Step 2
Preheat a pan to medium heat. Add 2 tablespoons olive oil. Once oil is hot, add halibut fillets. Flip after about3-5 minutes, when the panko breadcrumbs have become golden. Then flip again and allow to the fish get up to desired temperature.
Step 3
Remove filets to a plate. In the same hot pan, add remaining 2 tablespoons of olive oil to pan and turn temperature down to medium-low . Add garlic and allow to get fragrant. Add cherry tomatoes and allow them to sear for about 2-3 minutes. Add white wine and Dijon mustard and stir. Turn temperature back up to medium.
Step 4
Once sauce is starting to reduce, add red pepper flakes, capers, parsley and salt and pepper to taste. Add lemon slices and stir again.
Step 5
Serve halibut over a bed of pasta, such as orecchiette or farfalle if desired. Top with sauce. Enjoy!
