Halibut With Lemon-Caper Sauce

• 1.5-pounds of halibut fillets, cut into 8 pieces
• .5-cups all purpose flour
• Sea Salt
• Freshly Ground Pepper
• 4 to 6 tablespoons extra-virgin olive oil
• 2-tablespoons chopped shallots
• .25-cups of small capers, rinsed and drained
• 3-tablespoons fresh lemon juice
• 1-teaspoon finely grated lemon zest
• 4-tablespoons unsalted butter
• 1-tablespoon chopped flat-leaf parsley

1. Season halibut well on both sides with salt and pepper. Place flour in a pie plate. Place 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat.
2. Dip four pieces of fish in flour and place in hot skillet. Cook, turning once, until fish is opaque and the edges are golden brown, 2 to 3 minutes. Transfer to a warm platter. Add more oil to skillet, if necessary, and repeat with remaining fish.
3. After fish is cooked, add remaining 2 tablespoons oil, shallots, and capers to skillet. Saute 1 minute, until shallots are golden. Add lemon juice and zest, and bring to a boil. Simmer 1 minute; add .25-teaspoon salt and a pinch of pepper. Remove from heat and swirl in butter and parsley. Spoon over fish and serve.

flour, salt, freshly ground pepper, extravirgin olive oil, shallots, capers, lemon juice, lemon zest, unsalted butter, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/halibut-with-lemon-caper-sauce-1219965 (may not work)