Stephanie & Tony’s Table: Sicilian Style Halibut
Sicilian Style Halibut
1/4 lb halibut
1 lemon, juiced
sea salt and pepper
3-4 anchovies fillets
2 oz extra virgin olive oil, divided
2 cups grape tomatoes, halved
1/2 bunch parsley, leaves only
drizzle of balsamic vinager
2 tbsp capers.
In a pan, heat up 1 oz. extra virgin olive oil on high heat and mash in anchovies to melt them, remove from heat.
Meanwhile, season the fish on both sides with lemon juice, salt and pepper. Drop into a pan of reaming hot oil and cook on both sides until crispy on the outside and white in the middle (about 5 minutes each side depending on thickness).
Remove fish from pan, de-grease, and put into anchovies oil, make sure to cover the fish with anchovies by continually basting the fillet.
In a small bowl, combine tomatoes, parsley, and balsamic. Serve along fish and garnish with capers and lemon wedge.