Seafood
Halibut Piccata with Black Rice, Broccoli & Pepitas
Enjoy the fresh flavors of this Halibut Piccata! With a crispy almond flour crust, tangy lemon juice, white wine, and capers, this Italian-inspired recipe by Chef Healthy Henry is quick, healthy, and perfect for a gourmet dinner at home. Follow along for a restaurant-quality dish made easy!
Ingredients
- 4 [6-ounce] halibut filets, skin removed and pat dry
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1c almond flour
- 2 tbsp avocado oil
- 1/2 cup white wine
- 4-5 cloves garlic, chopped
- 2 tbsp capers, drained
- Juice of 1/2 lemon
- 1 tbsp butter parsley, for garnish
Directions
- 1
Season both sides of the halibut filets with kosher salt and pepper.
- 2
On a plate or wide mouth bowl, add the almond flour and a pinch of kosher salt and black pepper. Mix to combine.
- 3
Dredge the fish on all sides and shake off excess. Heat oil over medium-high heat in a non stick skillet.
- 4
Sear fish on each side until golden brown, crisp crust forms and fish is cooked through, about 3 mins on each side.
- 5
Transfer cooked fish to a wire rack and reduce heat in the skillet to medium. Add the wine and scrape up any brown bits.
- 6
Cook until the wine has reduced by half, 2 to 3 minutes. Add the garlic, capers and lemon juice and stir to combine.
- 7
Melt butter into the sauce then remove from heat. Spoon the sauce over fish and garnish with parsley. Enjoy!
