Halibut Picatta with Crab and Capers

The Third Annual Restaurant Week is next week, and Tuck Curren with The Local Table offers up a recipe for Halibut Picatta with Crab and Capers

Tuesday, September 8th 2009, 8:41 am

By: News On 6

Ingredients

• 2 tablespoons olive oil
• 4 Halibut fillets 6 oz
• All purpose flour
• 1/4 cup crab meat
• 1/4 cup dry white wine
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon drained capers
• 1 tablespoon chopped fresh parsley

Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper; dust both sides with flour. Add to skillet; cook until browned and just opaque in center, about 3 minutes per side. Transfer fish to platter. Add crab, wine, and butter to same skillet. Bring mixture to boil, whisking up any browned bits. Add capers and parsley. Simmer sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Spoon sauce over fish.