Roasted Halibut with Lemon Caper Butter

  1. Preheat oven to 350 degrees.
  2. Season halibut with kosher or sea salt and cover with a dry paper towel. The fish will crust better if it is dry.
  3. Preheat a non stick saute pan over a medium-high heat. Add a splash of canola oil and carefully add fish. Give the pan a good shimmy.
  4. Do not flip the fish. Keep it cooking on just one side. You want to develop a good brown, crispy texture. You can gently press the fish with a spatula.
  5. Once you see some brown developing, transfer the pan to the oven and finish cooking.
  6. It should only take 8 minutes in the oven, but may take more or less depending on the thickness of the fish. Check the fish, it should feel “bouncy”.
  7. Remove pan from oven and flip the fish. Transfer to a plate.
  8. In the same pan, oven medium heat add the capers and the shallots. Shimmy around a bit.
  9. Squeeze the lemons and add them to the pan.
  10. Add your wine, swirl and reduce to about 1/2 cup
  11. Add butter, remove from heat and whisk to melt
  12. Pour over the fish and enjoy with the cauliflower.

Ancho Sauteed Cauliflower

  1. Heat non-stick pan over medium heat.
  2. Add 2 tbs olive oil and the cauliflower
  3. Toss and cook until cauliflower begins to brown slightly
  4. Add additional olive oil, Just Cook Foods Ancho Rub and lime wedges.
  5. Toss, and cook for about 5-10 more minutes until desired doneness. The cauliflower should retain a good crunch.
    Serve and enjoy.


Roasted Halibut with Lemon Caper Butter

  • 4 4oz halibut filets
  • 2 tbs capers, rinsed
  • 1 tbs shallots, finely minced
  • 2 lemons, halved and seeded
  • 1 cup white wine
  • 4 tbs unsalted butter

Ancho Sautéed Cauliflower

  • 1 head cauliflower, cored removed and separated into small florets
  • 2 tbs olive oil
  • 1.5 tbs Just Cook Foods Ancho Chicken Rub
  • 1/2 lime, cut in wedges
  • 2 tbs olive oil (yes, two more!)

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