Seared Crispy Halibut with Cherry Tomato Piccata

Shanthi Appelo
Shanthi Appelo

| 1 min read

Seared Crispy Halibut with Cherry Tomato Piccata
Elevate any summer evening with this refreshing recipe. This recipe features lightly pan-seared halibut that has a crispy edge without frying. The zesty and refreshing piccata is a perfect accompaniment for the firm yet flaky fish.
Serving Amount
  • 212 ounce halibut filets

  • Salt and pepper to taste

  • 14 cup panko breadcrumbs

  • 14 cup olive oil, divided

  • 3 garlic cloves, minced

  • 1 cup cherry tomatoes, halved

  • 14 cup dry white wine

  • 2 tsp Dijon mustard

  • 1 pinch red pepper flakes

  • 4 tbsp nonpareil capers

  • 1 lemon, sliced

  • 3 tbsp parsley

  • 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!

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