By Chef Dean Dellaventura
Ingredients
4 to 6- 8oz. portions of fresh halibut (have your local fish man cut these for you)
3oz. jar of capers with juice
1 shallot finely diced
6 lemons zested and juiced
2 sticks unsalted butter
1 Tbsp. olive oil
Salt & Pepper
Coat each piece of halibut with olive oil and season with salt and pepper.
Place on a baking sheet and put in a pre-heated 350° oven.
Cook for approximately 8 to 10 minutes. DO NOT OVERCOOK! Medium cooked fish is safe to eat and is much tastier.
While the fish is cooking, place 1 tsp. butter in a sauce pan over medium-high heat.
When the butter melts add the shallots and capers (with the juice) and the lemon zest (reserve some for the garnish).
Cook until the shallots are opaque but not brown.
Add the lemon juice and bring to a simmer.
Reduce the heat and add butter a little at a time, whisking vigorously, allowing each chunk to fully dissolve before adding more.
Place the fish on the plate and spoon the sauce over the top.
Garnish with the rest of the lemon zest.
DELICIOUS
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