Pan Roasted Halibut : Chorizo and Caper Buttersauce : Kale Summer Salad


Dinner tonight consisted of a really fresh and beautiful piece of halibut I found at the store. The rest of the dish simply highlighted the goodness that was already there. The kale salad I didn’t bother making. I bought it. It looked very fresh and I was too hungry to sit down and julienne carrots and shred kale for half an hour. That’s forever sometimes. Whipping a butter sauce and cooking some fish, that’s usually fast. Anyways, just wanted to catalog my dinner as I sometimes do, and share it here on my blog tonight.

Ingredients (makes 2 appetizer size servings):

1 halibut steak
1 Tbsp Almond oil


2 Tbsp butter
1 Tbsp of heavy cream
2 tsp caper brine
1/2 Tbsp minced chorizo (maybe more)


Julienned Kale, Carrots, Red Cabbage and a vinaigrette of your choice.


The halibut. Salt generously and allow to rest at room temperature for 20 mins before cooking. Dry with paper towels. In a nonstick pan, add the almond oil over medium heat. Place the halibut skin side down. And cook for about 6 mins, cover the pan, and cook for another 2 mins. Remove from the heat, cover with a lid and let the steam in the pan finish the cooking for another 2-3 mins. Remove from the pan and get ready to plate it.

The sauce. In a pan over medium heat. Add the heavy cream and the chorizo. Reduce and cook for about 4-5 mins. Add the caper brine. Reduce again. Add the butter and keep whisking while it melts making sure the emulsion doesn’t break. Remove from the heat and keep whisking, season with salt. Set aside.

The salad. Throw the ingredients together or… go to the store.

Plating. The halibut steaks should be very tender so handle them very carefully or they will break. Add the butter sauce over the fish. Add some capers and other garnishing you may like. Add a small serving of the salad on the side. Enjoy.