Now that Spring has finally sprung, we’re likely to start thinking about lighter fare and the lighter wines that go with it.
As the temperatures climb, we eschew stews and opt for dishes that don’t fill us up quite so much. Rather than food that sticks to our bones, we seek out options that help us stick to our diets.
The glob of butter that’s called for aside, this dish is a good example. Made and served as the recipe prescribes, it pairs nicely with Sauvignon Blanc. Go light on the capers, and a rich, buttery Chardonnay would work well.
This easy-to-prepare recipe yields 4 servings.
FRIED HALIBUT AND CAPERS
• 1 tablespoon olive oil
• 2 (8-oz.) halibut steaks
• 1/2 cup white wine
• 1 teaspoon chopped garlic
• 1/4 cup butter
• Salt and pepper, to taste
• 3 tablespoons capers, with liquid
1. Heat olive oil in a large skillet over medium-high heat.
2. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
3. Pour wine into the pan; use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers.
4. Season with salt and pepper, to taste. Let the sauce simmer for a minute to blend the flavors.
5. Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork.
6. Pour leftover sauce from the pan over steaks, and serve immediately.