My wonderful friend, Mary Jordan, first served this halibut recipe to our book group about 15 years ago. I remember calling her up right after to get a copy of the recipe, and I still have it – scribbled on an old piece of computer paper (the really old kind with perforated edges and holes down the sides).
After all these years, I still LOVE recipe! Last night I headed over to Mary’s house for dinner and we decided to make an old favorite – still as fabulous as always. It tasted especially nice with our newly invented Arugula, Edamame & Fennel Salad.
Something old, something new… it was all delicious! 
| Oven Roasted Halibut with Caper-Basil Sauce |
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Recipe type: Entree
Author: A Passionate Plate
Serves: 4
Ingredients
- 1 pound halibut filets, skin on
- ¼ cup good quality olive oil
- ¼ cup finely diced red bell pepper
- 2 Tbsp. fresh lemon juice
- ¼ cup chopped fresh basil
- 2 Tbsp. capers plus 1 tsp. caper juice
- 2 tsp. minced fresh garlic
- Salt & Pepper
- Serve with spaghetti tossed with Parmesan, garlic, olive oil & parsley
Instructions
- Combine the olive oil, diced red pepper, lemon juice, basil, capers, caper juice and fresh garlic in a small bowl. Set aside at room temperature for ½ hour.
- Meanwhile, preheat oven to 450 degrees.
- Place halibut filets on a baking sheet. Brush filets lightly with olive oil and season generously with salt and pepper.
- Roast the halibut in the oven until it is cooked through – 7 to 10 minutes depending on thickness.
- Use a spatula to carefully lift the filets away from their skin. Discard skin and place the halibut pieces on individual plates.
- Top halibut with caper-basil sauce, and garnish with fresh basil.
- Suggested accompaniment – spaghetti tossed with olive oil, garlic, fresh parsley and Parmesan cheese.
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I really don’t like capers so I substituted SARDINES!! I know that’s weird, but it’s salty and it’s the best (and cheapest) alternative I could think of. Oh, I also didn’t use halibut OR spaghetti. Cod is more my style and I had a box of Orzo waiting to be cooked. It was delicious!!
I think your blog about making soups has inspired me to courageously adapt and substitute ingredients.
Thanks!
Jeannie – you really took this recipe to an entirely new place – and I love that! For me, a recipe should always be a guide, and the cook gets to interpret it and make it all her own, which is exactly what you did. Cod with Olive Oil & Sardines over Orzo – wow! Way to go. You are a true chef.
Just made this one for the family. It received 4 stars and a “mommy this is SPECTACULAR”. Definitely a keeper!
So glad you and your family liked it, Colleen!
This is the ONLY way I fix my halibut now, it is so light and fresh tasting…but intense flavors from the capers, garlic and lemon. Oh, and I always rinse and dry my fish first and make sure it is fresh (the raw fish should smell like a cucumber…so says Larry).
Mary, thanks so much for sharing your kitchen with me and for all the great food over the years! I will add instructions to rinse and dry the filets. Great suggestion.
This looks absolutely yummy! Thank you for sharing. Cheers~
Yep, it is definitely a “keeper”! I hope you give it a try!