Pan-Broiled Halibut with Lemon, Parsley, & Capers

• Gluten free

• Seafood

  • 3 6-oz halibut, fillets

• Produce

  • 1 Lemon, Zest of
  • 1 Lemon, wedges
  • 2 tbsp Parsley

• Condiments

  • 1 tbsp Capers
  • 2 tbsp Mayonnaise
  • 1 tbsp Mustard

• Baking & Spices

  • 1 Kosher salt and pepper

• Oils & Vinegars

  • 2 tbsp Grapeseed or other neutral oil

Found on alexandracooks.com

Description

Ingredients

• 2 tablespoon mayonnaise
• 1 tablespoon mustard
• 1 tablespoon capers
• 2 tablespoons parsley
• zest of 1 lemon
• Three to four 6-oz halibut fillets, no thicker than 1.5 inches, skin on or off
• kosher salt and pepper
• 2 tablespoons grapeseed or other neutral oil
• lemon wedges, for serving

Directions

• Set a rack four inches from the broiler, and preheat it to high. Be sure it preheats for a good 10 minutes (especially if it’s an old, less powerful one) before you use it.
• In a small bowl, stir together the mayonnaise, mustard, capers, parsley, and lemon zest. Season the fish fillets with salt and pepper. Spread the mayonnaise mixture evenly over each of the fillets.
• In a large skillet set over high heat, pour in the two tablespoons of oil. When the oil begins to shimmer or is nearly smoking, carefully lower the fillets into the oil, and immediately transfer the skillet to the oven. Cook for 4 to 5 minutes — for 1.5-inch fillets, 5 minutes is about right; for 1-inch fillets, 4 minutes; for even thinner fillets, 3 minutes or less. Transfer fillets to a platter or serving plates and let rest for 1 minute. Serve with lemon wedges on the side.