Halibut Piccata
Servings: 4
Ingredients
- 4 (6-ounce) halibut filets, skin removed and patted dry
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon almond flour
- 2 tablespoons tapioca flour
- 2 tablespoons avocado oil
- 1/2 cup dry white wine
- 2 garlic cloves, minced
- 2 tablespoons capers, drained
- juice of 1/2 lemon
- 2 tablespoons unsalted butter
- chopped fresh parsley, for garnish
Instructions
- Season both sides of the halibut filets with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a large, shallow bowl, whisk together the almond flour, tapioca flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Dredge the fish on all sides and shake off any excess flour.
- Heat the oil in a large nonstick skillet set over medium-high heat. Sear the fish until a golden brown, crisp crust forms, about 3 minutes. Flip and continue to cook until the fish is cooked through, 3 to 4 minutes more. Transfer the cooked fish to a wire rack and reduce the heat to medium.
- Add the wine, scraping 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 the butter into the sauce, then remove from heat.
- Divide the fish among plates, spoon the sauce over each filet, and garnish with parsley. Enjoy!
Nutrition
Calories: 165kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 695mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.3mg