photo courtesy of myrecipes.com

I know that I've been away awhile - avoiding my blog.  Actually, I have been crazy busy at my day job - selling Real Estate.  Crazy busy is good thing - as it pays the bills.

When I get very busy, working late nights, and six and seven days a week, I am always on the look out for easy, healthy recipes that I can put on the table in a flash.

This halibut recipe is just that.  Actually, I think it is totally company worthy.  I adore a lovely piece of fish and halibut makes the grade.  Lemon - butter - capers - that's what I love!!

This recipe could easily be adapted to be gluten-free by eliminating the flour.  In my opinion many people over cook fish.  I like my fish very medium and moist.  My husband, on the other hand, likes it like shoe leather.  LOL.  To each his own.

Serve this with some sauteed green beans or roasted asparagus and roasted potatoes or rice pilaf. Boom - dinner is served.

Pair this with a nice Ferrari Carano Fume Blanc or La Crema Chardonnay - depending on whether you like a crisp wine or a rich wine.

                                                                 Recipe adapted from myrecipe.com and cookinglight.com

Ingredients

4 (6-ounce) halibut fillets (about 3/4 inch thick)
1/4 teaspoon black pepper
1/4 teaspoon salt, divided
1 teaspoon all-purpose flour
1 1/2 tablespoons butter, divided
2 tablespoons fresh lemon juice
3 tablespoons of capers
1 tablespoon finely chopped fresh parsley

Preparation

2.  Add remaining 1 Tablespoon of butter to pan and cook 1 minute or until lightly browned, swirling pan to melt butter evenly and prevent burning.  Remove pan from heat; stir in juice and capers. Drizzle juice mixture over fish.  Sprinkle 1/8 teaspoon of salt and top with chopped parsley. Serve immediately with lemon wedges.