This was insanely easy, and was a HUGE hit with me and my boys. I stumbled upon some gorgeous wild halibut at costco. It was pretty, even in the package. I thought it would be great to have some lemon, garlic, and capers added to the mix. The “dredge” can be using tapioca flour or arrowroot flour. The texture and taste were absolutely perfect!
- 4 halibut filets
- 1/2 cup arrowroot or tapioca flour
- salt and pepper
- 2 Tbsp avocado oil
- 2 Tbsp ghee
- 1/3 cup chicken broth
- 2 cloves of garlic, crushed
- 2 Tbsp capers
- juice of 1/2 lemon (more if you like it really tangy)
Pat the halibut dry. Season the fish on both sides with salt and pepper. Dredge in arrowroot or tapioca powder. Heat the avocado oil over medium-high heat. Cook the halibut for three minutes on the first side, and one minute on the second side. Remove the fish to a serving plate and allow to rest. Add the chicken broth and ghee to the pan, incorporating the brown bits (if there are any). Add the garlic, lemon juice, and capers to the pan and simmer for 3 minutes. Pour over the fish and serve immediately.