I don’t know when I decided that I liked capers but it must have happened somewhere in my 20s. Now, I like them in all the food. I had them for the first time in a chicken salad sandwich with grapes, brilliant idea.
I struggled with what to make this month. Not that I can’t come up with a delicious recipe I haven’t tried, that is not a problem. I wanted one that wouldn’t have me in the kitchen all day or packing on the LBs. I figured I should throw in some healthier recipes every few months as I’m not getting any skinnier here in the next 5 months…know what I’m saying?
Since it’s now summer in San Diego I decided on a fish dish, a sweet and salty fish dish. I came across this recipe when I googled “halibut recipes”, wow she is so clever. I followed the recipe more for the ingredients and used my own sense of time. I find that when cooking fish it’s best to trust your own knowledge rather than some stranger on the internet.
This dish was really good and it will now go on rotation.
Halibut with Caper Butter and Kale
2 Halibut steaks
1 Tbs. Butter
2 onions, sliced
2 garlic cloves, diced
1 Tbs. sherry vinegar
1 head kale, chopped
2 Tbs. Capers
Season the halibut with a little salt and cook in a hot oiled pan. Cook quickly until golden brown on each side, but do not cook it all the way through. Add a little more oil if necessary.
Once the fish is cooked on each side, turn off the heat and add butter. While it finishes cooking in the residual heat of the pan, baste the fish every now and again with the melted butter.
Put the onions and garlic in an oiled pan over a medium heat. Season with salt and freshly ground black pepper, and cook until golden and caramelized. Pour in the sherry vinegar and cook for 30 seconds.
Stir the kale into the onions, add a splash of water to help it steam and cook until wilted, adding a little more water if necessary.
Add the capers to the buttery juices in the pan of fish.
To serve, plate the kale and onions and top with the halibut steak. Spoon over the caper and parsley butter sauce and serve immediately.
Recipe adapted from Good Food Channel