Parmesan Halibut with Capers and Lemon Butter Sauce

I've never liked fish much (I know, it's just shameful, living in Alaska) in fact I hated it as a child but now that I care about how healthy it is I've started eating it more and more.

Having said that, this recipe is wonderful and I'll go for seconds when there's some left. I should be more explicit, this is The Best Fish Recipe I've ever, the meld of flavors is exquisite and the halibut is tender and buttery. I've shared this recipe with several friends and they've all given it rave reviews.

Try to catch your own halibut, fresh from Resurrection Bay, Andrew caught this batch two weeks ago.

2 pounds halibut fillets, skinned and cut into pieces
¾ cup buttermilk
½ cup flour
20 Ritz crackers made into crumbs
½ cup Parmesan cheese
1/3 cup olive oil
4 tablespoons butter
3 tablespoons capers
juice from two lemons
¾ cup chicken broth
2 tablespoons red wine vinegar
Lemon wedges and chives for garnish

Combine the Parmesan and cracker crumbs in a bowl, the buttermilk in another and the flour in a third. Coat each piece of halibut with flour, then buttermilk, then the crumb and cheese mixture. Cover and chill at least two hours to set the coating and prevent it from coming off during the frying process. Then in a pan over medium heat combine the olive oil and butter. Heat until bubbly and add fillets, sautéing until golden brown on both sides. If fish is not quite done it can be finished in a 300 degree oven. De-glaze the pan with the chicken broth and red wine vinegar, add the capers and lemon juice. Add salt and pepper to taste. Drizzle over fillets and garnish with chives and lemon. Goes well with rice.

Technorati tags: halibut, capers, fish, main dishes