When John Skeele gets his way, he likes to fry his halibut. John thinks that frying naturally complements halibut’s texture and locks in its flavor. This recipe is popular at the Skeele house because–even though they don’t always agree on how to cook the fish they catch as a family–they all agree that they like halibut, garlic, and tomatoes together.
Ingredients
1 pound Halibut Available in Our Seafood Subscription Box
4 tablespoons butter
2 tablespoons olive oil
1 pint cherry tomatoes, halved
4 large garlic cloves, minced
1 tablespoon capers, minced
Juice from one lemon
1 tablespoon fresh thyme, chopped
Pinch of sugar
1 cup all-purpose flour, seasoned with your favorite spices like garlic powder and dried thyme
Salt and pepper, to taste
Directions
PREP FISH
Cut halibut into 3-4 ounce portions (about the size of a deck of cards). Place in mixing bowl, cover with water, and squeeze in juice from half the lemon. Cover and let soak for about 30 min.
COOK TOMATOES
Heat half of butter over medium heat. Once hot, add garlic, capers, and thyme. Sauté for 2 min. Add tomatoes and sauté 10 more min. until tomatoes begin to blister and soften, but still have their shape. Add squeeze of lemon and season with salt and pepper. Set aside.
DREDGE FISH
Remove halibut from lemon water. Pat dry. Season liberally with salt and pepper. Dredge in flour mixture.
COOK FISH
Heat olive oil and remaining butter over medium-high heat. Fry fish until golden brown, flipping once. Don’t crowd the pan. Cook 4-7 min. each side, depending on how hot your oil is and how thick your pieces are. Drain on a paper towel.
Spoon warm tomato-caper mixture over halibut + serve!
