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Lemony halibut recipe from Dairy Farmers

Wed., June 5, 2013, midnight

Visit with Deer Park dairy farmer Stephanie Littrel from 10 a.m. to 2 p.m., Friday at Yokes Fresh Market, 9329 E. Montgomery Ave.

Littrel will be there to talk about her dairy operation for the Meet Your Local Dairy Farmer program. Littrel’s grandfather started Dunrenton Ranch (as in “done renting”) in 1953. The milk is shipped and sold through Darigold.

There will be samples and coupons, and shoppers who purchase three or more dairy products will receive a free copy of Fresh magazine. The magazine includes more than three dozen recipes.

Here is a recipe from the magazine:

Roasted Halibut with Lemon-Caper Brown Butter

From Fresh magazine, from the Dairy Farmers of Washington

For the halibut:

1/4 cup olive oil

6 (6-ounce) halibut fillets

Table salt and black pepper, to taste

1/4 cup butter

For the lemon-caper brown butter:

1/2 cup butter

2 tablespoons capers

2 tablespoons chopped parsley

2 tablespoons lemon juice

Heat a large, ovenproof sauté pan over high heat until very hot. Add the olive oil to the pan and season the fish with salt and pepper. Then gently place the halibut in the pan. Sear the halibut until it has a nice golden-brown color; then flip over each fillet and place a pat of butter on each piece. Finish cooking in an oven preheated to 350 degrees until fillets are barely translucent in the middle (about 5-7 minutes, depending on thickness).

To make the lemon-caper brown butter, melt the butter in a hot sauté pan over high heat. It should foam, and then the milk solids should start to turn brown. Add the capers, parsley, and lemon juice. Pour over the fish immediately before serving.

Yield: 6 servings


 

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