Halibut Piccata & Fluffy Rice
Stumped for dinner? Eat fish with flowers! Seriously, piccata requires capers and capers are actually edible flower buds. So grab your favorite flaky fish, a palmful of capers, and whip up this northwest inspired piccata tonight!
Just under 15 minutes
2 Hot tips
It’s true, capers are actually flower buds that have not yet bloomed. They are harvested, then dried, then brined. These delectable little flower buds are essential in any traditional piccata. But we take a hard left turn to the pacific northwest and cook up an untraditional piccata, because that's how we roll. Our piccata flaunts flaky fish instead of chicken or veal. The halibut is served over a bed of fluffy rice instead of the conventional capellini or penne pasta. When you have a sauce as luscious as this, simple white rice is the way to go. Enjoy!
white rice (quick cook)
about 1 cup (equal to measurement of water)
about 1 cup (equal to measurement of uncooked rice)
halibut (but any flaky white fish will do)
8 ounces for one serving (½ lb. per person)
about 1 tablespoon
about a handful (draining liquid through fingers into the sink)
1, zest and juice
about 1/4 cup
drizzle the pan(about 2 tablespoon)
Get rice cooking
Get a small pot heating on the stove for your rice. Add hot water, rice, and a dash of salt to the pot. Cover and bring to a boil.
Grab your halibut
First, place a small pan over medium high heat. Add a drizzle of olive oil to the pan. Grab your halibut! Working in the butcher paper, cut your halibut filet in half. Then, sneak the knife underneath the filets, removing the skin. Now dredge with flour, coating the entire piece of fish. Clap the filets together to shake off any excess flour. Place the filets right into the hot oil, holding the fish down for just a second to prevent it from curling upward.
Once your rice comes to a boil, cover, remove from heat, and let stand for 5 minutes.
Prepare the piccata
To the halibut pan, add your capers, they will sputter in the oil and get nice and crispy. Grab your parsley, chop the stems very fine and rough chop the leaves. Zest your lemon over the parsley and set mixture aside. After the halibut has been cooking for about 4 minutes on the first side, give it a flip in the pan (flip away from you so you don’t splash yourself with hot oil). Chop your garlic very fine and set aside. Now it’s time to remove the halibut from the pan, it’s still a bit underdone but we’ll get back to it. To the pan with the capers, add your garlic and give it a good toss. Then, before the garlic burns, add the white wine (expect a little flare up!). Next, cut your lemon in half and squeeze over the pan, catching the seeds in your palm. Add the butter to the pan, along with a handful of your parsley and lemon zest mixture (reserving the rest for garnish). Now return the halibut to the pan. Tip the pan and, using a spoon, gloss the halibut with the sauce.
Grab a plate. Mound some fluffy rice right. Top rice with the halibut filets and spoon sauce over the top of it all. Garnish with a palmful of parsley and lemon zest, and you’re done!
No more dead parsley
Wrap it in a wet paper towel and it will stay crispy for nearly a week
Goodbye green garlic