Pan-Roasted Halibut with Caper Vinaigrette Recipe

• 6 halibut fillets (6 to 8 ounces each)
• Salt and white pepper
• 1 1/2 tablespoons olive oil
• 2 egg yolks
• 2 teaspoons lemon juice
• 1 teaspoon minced garlic
• 2 teaspoons champagne 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

1. Heat the oven to 350 degrees F.
2. Gently season the halibut on both sides with salt and white pepper.
3. Heat the oil in an ovenproof saute pan, and sear the halibut on one side until lightly browned.
4. Flip the fish over and sear the other side.
5. Flip over again and place the pan in the oven for 8 to 10 minutes more.
6. Drizzle with caper vinaigrette.
7. In a food processor, combine the egg yolks, lemon juice, garlic, and vinegar.
8. Slowly whisk in the oil.
9. Remove the mixture from the blender to a bowl, and fold in the capers, mustard, and herbs.
10. Season with salt and freshly ground pepper.
11. Drizzle the vinaigrette over the halibut.
12. (Makes 1 cup.)

salt, olive oil, egg yolks, lemon juice, garlic, champagne vinegar, blended oil, capers, wholegrain mustard, tarragon, thyme, fresh italian parsley, salt

Taken from www.chowhound.com/recipes/pan-roasted-halibut-with-caper-vinaigrette-10131 (may not work)