The Recipes

Halibut Piccata

Today was a late, late day, but I worked up the energy to cook by some miracle.  This is about as easy as it gets - nothing too fancy, just a quick cook on fish and veggies with a yummy sauce.  You can use this sauce on any protein and it will be equally delicious.

Halibut Piccata

Serves: 1     Time: 20 minutes     Difficulty: Such a breeze


- 1 halibut fillet

- 2 T. capers, chopped

- 1/4 c. white wine

- 1 T. butter

- 6 Brussels sprouts, core removed and halved

- 1/2 lemon, juiced

- salt

- pepper

- olive oil


Heat 1 T. of olive oil in a pan.  Season the halibut with salt and pepper.  Add it to the pan and scatter the Brussels sprouts around it.

Cook the halibut for 4-6 minutes on each side depending on how thick it is.

As the Brussels sprouts start to carmelize and become crispy, transfer them to a paper towel to drain.  Immediately season them with salt.

Remove the fish from the pan and put it on a plate with the Brussels sprouts beside it.

Return the pan to the stove and add the wine and capers.  Simmer for 2-3 minutes, then add the butter.  Once it melts, stir in the lemon juice and pour it over the fish and sprouts.