Halibut with Lemon, Capers, and Croutons
- 1 stick plus 2 tablespoons butter
- 6 slices stale white sandwich bread, crusts removed and cut into 1/2-inch cubes
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper
- 4 (6-ounce) pieces halibut (preferably Pacific)
- 1 to 2 tablespoons capers (depending on taste)
- 1 large lemon, juiced
- 1 tablespoon finely chopped fresh parsley leaves
In a medium saute pan over medium-high heat, melt 4 tablespoons of the butter. When the foam subsides, fry the cubes of bread until golden and crusty, about 4 to 7 minutes. Remove the croutons from the pan with a slotted spatula and set aside on paper towels to drain. Wipe out the pan.
Return the saute pan to the heat and melt 4 more tablespoons of butter. When the foam has subsided add the fish to the pan. Cook, turning once, until the fish is no longer translucent in the center, flakes easily, and is golden brown on both sides, about 4 to 7 minutes per side. Transfer the fish to a serving platter and wipe out the pan.
Melt the additional 2 tablespoons of butter, and when the foam subsides add the capers and croutons. Saute briefly, then add the lemon juice and parsley and swirl to combine. Pour over the fish on the serving dish and serve immediately.
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