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A Cooking Adventure with Thom

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Halibut Piccata

Thom Hackett
Servings:  1




All ingredients are to be organic and the fish wild caught.



teaspoon olive oil

1 tablespoon butter, divided

6 ounces halibut, cut into 4 pieces


freshly ground black pepper

1 tablespoon all-purpose flour

3 tablespoons dry white wine

clove garlic, minced

2 teaspoons drained capers

Cooking Method



Heat the oil and half of the butter in a large skillet over medium-high heat.


Season pieces of halibut with salt and pepper and dredge in flour.



Fry the halibut until golden brown on both sides and fish flakes easily with a fork, about 6 to 7 minutes total.

Remove pan from heat; transfer fish to 4 dinner plates and keep warm.


Return pan to heat;

1.      Pour the wine into the hot empty skillet and use a spatula to scrape any browned bits from the bottom.

2.      Let the wine reduce by half, then stir in the garlic, remaining butter and capers.

3.      Let sauce simmer for a minute to blend the flavors.

4.      Pour sauce over fish and serve.

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