SAN DIEGO — This is an Adolph's restaurant recipe in Park City, Utah. We used North Atlantic Sole, debone the sole tableside and poured the sauce over the top for the presentation.
Halibut Meunière
- 4, 4-6 oz. Halibut filets
- ½ cup Dry White wine
- 3 Green onions, white tips minced
- ½ of a Lemon
- 2 Garlic cloves, minced
- 2 tbsp Capers
- 1 tbsp Italian parsley, chopped
- ½ cup Flour
- 3 tbsp Olive oil
- 4 tbsp Butter
- Kosher Salt & Pepper or seasoning
Preheat a large frypan to medium-high heat. Lightly season the Halibut on both sides and dredge in flour, shake off the excess flour.
Add olive oil to the frying pan and sauté for 3 - 4 minutes until lightly brown, turn a do the same to the other side for 2 minutes. Add the onions and garlic with 1 tablespoon of butter, sauté for 1 minute, add the white wine and lemon juice, bring to a boil and then reduce heat slightly, turn the halibut over in the sauce reducing the sauce by a third, this should take 2 - 3 minutes.
Add the capers and parsley, remove from the heat and add the rest of the butter in the pan. The heat in the pan will melt the butter, stir it into the sauce which will then become creamy, place the halibut on a plate and pour the sauce over the top. The last step with the butter should happen all at once, you don't want to wait as the sauce will break.
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