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Grilled Halibut with Caper Butter, Tomatoes and Lime | BaconFatte.com

Grilled Halibut with Caper Butter, Tomatoes and Lime

Quick and easy to make, full of fresh, light flavors... This lovely fish dish can be prepared for two or 20. You can use just about any kind of fish, and the fish can be grilled, broiled, baked, or pan seared to suit your preferences. It’s beautiful enough for a special occasion and simple enough for a weeknight. Either way, you’re sure to love it – especially when paired with lightly-chilled crisp or buttery white wine.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Michele Phillips, BaconFatte.com

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon capers
  • 1 tablespoon caper brine
  • 5 – 10 cherry or grape tomatoes halved or quartered
  • ¾ - 1 pound fresh Halibut fillet s, 1 - 1½” thick
  • 1 tablespoon olive oil
  • Salt and fresh cracked Pepper

Instructions

  1. In a small glass bowl, add the butter, capers and caper brine and microwave it for 30 – 45 seconds until butter is completely melted. Add halved or quartered tomatoes while butter and caper sauce is still very warm. Stir to combine all ingredients and set aside.
  2. Place the halibut fillet(s) skin side down on a plate and drizzle with olive oil. Gently rub the top, sides and bottom/skin of the filet(s) with the oil to make sure it’s completely covered. Use more oil if needed so fillet(s) don’t stick while cooking. Salt and pepper to taste.
  3. Cook Halibut fillets for 4 – 6 minutes per side until the internal temperature reaches 140 degrees F. The thickest areas of the fillet(s) will be just slightly opaque. Remember, fish will continue to cook a bit after it’s removed from the cooking surface.
  4. Plate the fillet(s) and spoon the caper butter and tomatoes over the top of the fish. To garnish, add a squeeze of fresh lime juice and sprinkle with fresh chopped parsley.

Recipe Notes

*Just FYI… The fillets pictured here are each around .75 pound, which is perfect for two when served with side salads and/or vegetables.

*When grilling, we’ve had a great deal of success cooking Halibut skin side up first, and then flipping the fish so it’s skin side down for the last half of the cooking time. The key is to make sure your grill/pan is nice and hot so you get those beautiful grill marks or a nice sear on the top of the fish.

*If you’re looking for a really good cooking thermometer, we received a Thermapen® Thermometer as a wedding gift; we absolutely love it and highly recommend it!

*Reduce cooking time as needed if you’re using thinner fillets.

*This recipe serves 2. If making more servings, just double the recipe to accommodate the number of servings you'll need.