Halibut Piccata

Halibut Piccata

from thedefineddish.com
20 min
4 servings

I usually make my chicken piccata, but with the summer in full swing, fresh fish has been on my mind so I decided to create this Halibut Piccata!

Ingredients

  • 4 [6-ounce] halibut filets, skin removed and pat dry
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp almond flour
  • 2 tbsp tapioca flour
  • 2 tbsp avocado oil
  • 1/2 cup white wine ((sub chicken broth if whole30))
  • 2 cloves garlic, minced
  • 2 tbsp capers, drained
  • Juice of 1/2 lemon
  • 2 tbsp butter ((sub ghee if whole30))
  • parsley, for garnish

Directions

  1. 1

    Season both sides of the halibut filets with kosher salt and pepper.

  2. 2

    On a plate or wide mouth bowl, add the almond flour, tapioca flour, a pinch of kosher salt and black pepper. Mix to combine. Dredge the fish on all sides and shake off excess.

  3. 3

    Heat oil over medium-high heat in a non stick skillet. Sear fish on each side until golden brown, crisp crust forms and fish is cooked through, about 3 mins one each side. Transfer cooked fish to a wire rack and reduce heat in the skillet to medium. 

  4. 4

    Add the wine and scrape up any brown bits and cook until the wine has reduced by half, 2 to 3 minutes. Add the garlic, capers and lemon juice and stir to combine. Melt butter into the sauce then remove from heat. 

  5. 5

    Spoon the sauce over fish and garnish with parsley. Enjoy! .