Halibut with Caper Sauce
Jeanne Jones likes to serve this South American-inspired dish over rice with chopped parsley.
Recipe by Cooking Light August 2007
Jeanne Jones likes to serve this South American-inspired dish over rice with chopped parsley.
I was worried because I ended up marinating this longer than required but it turned out great. The halibut was flaky and moist. I served it with herb roasted baby potatoes and roasted green beans. Pretty fancy meal!
Read MoreI made this with California Halibut. I made the full recipe of everything but the fish and cooked the fish much less than directed but it was still over done and dry. The sauce was good but the dry fish ruined the result. I'm not sure that marinating the fish in lime juice was a good idea. It may have added to the dryness.
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