Halibut with caper, anchovy and miso sauce

Halibut with caper, anchovy and miso sauce

It’s halibut season (yay). This recipe is delicious and quick to prepare, just make sure you have all your ingredients ready to go. It’s based on the NYT recipe for Seared Halibut with Anchovies, Capers and Garlic with a hit of miso for an extra umami boost. We served it with a simple maroulosalata salad and roasted veggies with yogurt sumac sauce.

Ingredients

  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1½ to 2 pounds halibut (I recommend cutting the fish into individual portions)
  • Salt and pepper to taste
  • 4 anchovy fillets
  • 1 Tbsp minced garlic
  • 1 Tbsp drained capers
  • ½ cup white wine
  • 1 Tbsp lemon juice
  • 1-2 tsp white miso paste
  • Chopped fresh parsley for garnish

Method

  1. Heat oven to 400 degrees.
  2. Oil and ovenproof pan and line it with a couple think slices of onion to form a rack.
  3. Put a large nonstick frying pan over medium-high heat. Once heated, add oil and butter. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. It will finish cooking in the oven.
  4. Put fish on top of the onions in the ovenproof pan, and put it in oven. Set a timer for 10 minutes so you don’t overcook the fish!
  5. Turn heat down to medium under the frying pan, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, (1-2 minutes). Add capers and wine, and turn heat to high. Add the miso paste. Cook until wine is reduced by half. Remove the fish from the oven along with any juices to pan, and turn the fish in sauce once or twice. Fish should be cooked through by now. Total time is about 15 minutes, but test the fish (knife should meet little resistance).
  6.  Add lemon juice, and adjust the seasonings. Remove fish to serving plate, spoon sauce on top, and garnish with chopped fresh parsley.


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