Ingredients
The following ingredients have 4 Servings
- 4 [6-ounce] halibut filets, skin removed and pat dry
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp almond flour
- 2 tbsp tapioca flour
- 2 tbsp avocado oil
- 1/2 cup white wine ((sub chicken broth if whole30))
- 2 cloves garlic, minced
- 2 tbsp capers, drained
- Juice of 1/2 lemon
- 2 tbsp butter ((sub ghee if whole30))
- parsley, for garnish
Instruction
- Season both sides of the halibut filets with kosher salt and pepper.
- On a plate or wide mouth bowl, add the almond flour, tapioca flour, a pinch of kosher salt and black pepper. Mix to combine. Dredge the fish on all sides and shake off excess.
- Heat oil over medium-high heat in a non stick skillet. Sear fish on each side until golden brown, crisp crust forms and fish is cooked through, about 3 mins one each side. Transfer cooked fish to a wire rack and reduce heat in the skillet to medium.
- Add the wine and scrape up any brown bits and cook until the wine has reduced by half, 2 to 3 minutes. Add the garlic, capers and lemon juice and stir to combine. Melt butter into the sauce then remove from heat.
- Spoon the sauce over fish and garnish with parsley. Enjoy! .
