Oven Roasted Halibut with Caper-Basil Sauce

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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! 🙂

5.0 from 3 reviews
Oven Roasted Halibut with Caper-Basil Sauce
 
Author:
Recipe type: Entree
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
  1. 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.
  2. Meanwhile, preheat oven to 450 degrees.
  3. Place halibut filets on a baking sheet. Brush filets lightly with olive oil and season generously with salt and pepper.
  4. Roast the halibut in the oven until it is cooked through - 7 to 10 minutes depending on thickness.
  5. Use a spatula to carefully lift the filets away from their skin. Discard skin and place the halibut pieces on individual plates.
  6. Top halibut with caper-basil sauce, and garnish with fresh basil.
  7. Suggested accompaniment - spaghetti tossed with olive oil, garlic, fresh parsley and Parmesan cheese.

 

12 comments

  1. Edie says:

    Delicious!

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  5. Jeannie says:

    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!

    • MaryMiller says:

      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. 🙂

  6. Colleen Stromatt says:

    Just made this one for the family. It received 4 stars and a “mommy this is SPECTACULAR”. Definitely a keeper!

  7. Mary Jordan says:

    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).

    • MaryMiller says:

      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.

  8. This looks absolutely yummy! Thank you for sharing. Cheers~

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