Pan-Broiled Halibut with Lemon, Capers, and Parsley
Here, a simple mixture of mayonnaise, mustard, capers, lemon zest and parsley has been spread atop the fillets before cooking. It browns beautifully under the broiler, creating a thin, tasty crust. The fish needs nothing more than a squeeze of lemon upon serving!
Author: Alexandra's Kitchen
Freshly Ground Black Pepper
or other Natural Oil
Set a rack 4 inches from the broiler, and preheat it to high. Be sure it preheats for a good 10 minutes before you use it.
In a small bowl, stir together the
Mayonnaise (2 Tbsp)
Dijon Mustard (1 Tbsp)
Capers (1 Tbsp)
Fresh Parsley (2 Tbsp)
, and zest of the
Halibut Fillets (4)
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)
. Spread the mayonnaise mixture evenly over each of the fillets.
In a large skillet set over high heat, pour in the
Grapeseed Oil (2 Tbsp)
. When the oil begins to shimmer or is nearly smoking, carefully lower the fillets into the oil, and immediately transfer the skillet to the oven. Cook for 4-5 minutes.
Transfer fillets to a platter or serving plates and let rest for 1 minute.
Serve with a wedge of
Lemons (to taste)
on the side.
Nutrition Per Serving
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