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Ingredients
- 2 TBS capers drained and roughly chopped
- 1/4 cup chopped cornichon pickles
- 2 hard-boiled eggs peeled and diced fairly finely
- 1/3 cup Italian parsley
- 1/4 cup 100% pure Extra-Virgin Olive Oil.
- 1 tablespoon fresh lemon juice
- 1 cup flour
- 4 ounces halibut fillets 6 - 7each
- 2 - 3 TBS vegetable oil
- Lemon wedges
- salt and pepper to taste
Ingredients
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Instructions
- Combine the capers, cornichons, eggs, parsley, olive oil and lemon juice in a bowl.
- Whisk well so that the egg yolks begin to break down and make the sauce creamier.
- Season with salt and pepper. Set aside.
- Put the flour in a shallow bowl.
- Season the fish with salt and pepper, then dredge completely in the flour.
- Heat 2 TBS vegetable oil in a skillet, then add 2 halibut fillets flesh-side down.
- Cook for about 5 minutes, turn the fish over and cook another 5 minutes for medium doneness. Transfer to a warmed plate.
- Repeat with the other 2 fillets, adding more oil to the pan if necessary.
- Spoon the sauce over the fish and garnish with lemon wedges.