Braised Halibut

Braised Halibut with Tomato Caper Stew

¼ cup Extra Virgin Olive Oil
2 medium Yellow Onions, sliced thin
2½ cups White Wine
2½ cups Marinara Sauce
1/3 cup Dijon Mustard
¼ cup Capers, drained
½ cup Flour
½ cup Cornmeal
1 tsp Salt
½ tsp Black Pepper
2 tbsp Butter
6 skinless, boneless Halibut Filets
2 tbsp fresh chopped Parsley

Preheat oven to 400 ˚. Heat olive oil in a medium sauce pot and sauté onions in olive oil until soft. De-glaze with white wine and add marinara sauce, Dijon mustard and capers. Simmer over low heat for ten minutes, stirring occasionally. While sauce is simmering, mix flour, cornmeal, salt and black pepper together to make a breading for the fish. Melt butter in a large sauté pan, and then dredge the fish in breading. Sauté both sides of fish until golden brown. Place fish in a shallow casserole dish, cover with 3 – 4 cups of tomato caper sauce (you will have extra sauce) and bake for 7-10 minutes. Garnish with chopped parsley and serve with extra sauce, as desired.

Serves 6

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.