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      BUTTERED HALIBUT STEAKS & CAPERS

      HALIBUT CAN TEND TO BE A TOUGH FISH TO COOK WITHOUT USING EXCESS OIL, WHICH IS WHAT MAKES THE TITANIUM ELITE COOKWARE INCREDIBLE FOR RECIPES LIKE THIS. SERVE THIS UP WITH A SIDE OF MASHED POTATOES OR RICE AND YOU WILL DINE WITH ELEGANCE AND SATISFACTION.

      ALISON ROMAN BON APPÉTIT JANUARY 2014

      DITTE ISAGER

      INGREDIENTS

      2 14–16-ounce bone-in halibut steaks (1"–1 1/4" thick)

      Kosher salt, coarsely ground pepper

      2 tablespoons vegetable oil

      1/4 cup (1/2 stick) unsalted butter

      4 sprigs thyme

      2 garlic cloves, peeled, crushed

      3 tablespoons drained capers

      PREPARATION

      1.)Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6–8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.


      2.)Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.


      3.)Divide halibut among plates and spoon butter sauce over.