Photo: Ernest Porzi
Pan-Roasted Halibut with Caper Vinaigrette Recipe
14 ingredients
6 servings
openrecipes
For this dish, we like our halibut to have a very crispy skin, which we achieve only by using an extremely hot pan that burns the seasonings into the skin and...
Estimated Nutrition (whole recipe, rough)
374
Calories
35g
Protein
22g
Fat
9g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 halibut fillets (6 to 8 ounces each)
- Salt and white pepper
- 1 1/2 tablespoons olive oil
- 2 egg yolks
- 2 teaspoons lemon juice
- 1 teaspoon minced garlic
- 2 teaspoons champagne vinegar
- 1/2 cup blended oil (1 part olive oil, 3 parts canola oil)
- 2 tablespoons capers, drained
- 1 tablespoon whole-grain mustard
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh Italian parsley
- Salt and freshly ground pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes