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Halibut tick-cut fillet with sliced shallots and caramelized crispy capers

10 min.20 min.4
  • Ingredients

  • 30 ml(2 tablespoons) olive oil
  • 3large French shallots - about 375 ml (1 ½ cup) finely chopped
  • 45 ml(3 tablespoons) Chef LELARGE capers, drained and patted dry
  • 15 ml(1 tablespoon) butter
  • 4fillets of about 180 g (6 oz.) halibut, cod, turbot or other white fish
  • 60 ml(1/4 cup) parsley, coarsely chopped 
  • 5 ml(1 teaspoon) Chef LELARGE balsamic vinegar
  • Lemon zest, finely grated - to taste
  • Salt and pepper

  • Recipe by Josée Robitaille, Consulting Chef
Halibut tick-cut fillet with sliced shallots and caramelized crispy capers
 
 
 
Capers
Capers

 

 

Directions

 

  1. In a large non adhesive pan, heat olive oil over medium high heat.
  2. Add shallots and capers and cook 7 to 10 minutes, until lightly caramelized and crisp, stirring occasionally.
  3. Transfer to a paper towel.
  4. Add butter to pan and a dash of olive oil if necessary.
  5. Season the fish and sear over medium high heat until you get a coloration.
  6. Then, reduce to medium-low and cook for 8-10 minutes (for tick-cut halibut) or 4-5 minutes (for cod or turbot filets), until the fish is cooked, depending on the thickness of the fish selected.
  7. In a small bowl, combine shallots and capers, parsley and balsamic vinegar.
  8. Serve over fish, sprinkle with grated lemon zest and serve with seasonal vegetables.