Pan-Roasted Halibut with Caper Vinaigrette

For the halibut:

* 6 halibut fillets (4 ounces each)
* Salt and white pepper
* 1 1/2 tablespoons olive oil

For the caper vinaigrette:

* 2 egg yolks
* 2 teaspoons lemon juice
* 1 teaspoon minced garlic
* 2 teaspoons white whine vinegar
* 1/2 cup blended oil (1 part olive oil, 3 parts canola oil)
* 2 tablespoons capers, drained
* 1 tablespoon whole-grain mustard
* 1 teaspoon chopped fresh tarragon
* 1 teaspoon chopped fresh thyme
* 1 teaspoon chopped fresh Italian parsley
* Salt and freshly ground pepper

For the halibut:

1. Heat the oven to 350°F.
2. Gently season the halibut on both sides with salt and white pepper. Heat the oil in an ovenproof sauté pan, and sear the halibut on one side until lightly browned. Flip the fish over and sear the other side. Flip over again and place the pan in the oven for 8 to 10 minutes more. Drizzle with caper vinaigrette.


For the caper vinaigrette:

1. In a food processor, combine the egg yolks, lemon juice, garlic, and vinegar. Slowly whisk in the oil. Remove the mixture from the blender to a bowl, and fold in the capers, mustard, and herbs. Season with salt and freshly ground pepper. Drizzle the vinaigrette over the halibut. (Makes 1 cup.)


Number of Servings: 6

Recipe submitted by SparkPeople user DALE311.