Closeup of Halibut with Lemon Caper Sauce (AIP/Paleo) garnished with a twisted lemon wheel

Halibut with Lemon Caper Sauce

Lightly breaded and sautéed, this Halibut with Lemon Caper Sauce (AIP/Paleo) cooks up in a snap! It’s also allergy-friendly with no gluten, dairy, soy, eggs, etc.

Flatlay of Halibut with Lemon Caper Sauce on a white plate with random pieces of lemon nearby and a small dish of capers
Halibut with Lemon Caper Sauce

Why fish?

A while back, I was having a conversation with my sister-in-law about healthy eating, and she asked me an interesting question: “If you could only eat one kind of meat, what kind would it be?”

Without hesitation, I said, “Fish!”

I was surprised by my own response. I never considered myself a huge fish eater, but as I’ve learned more about proper ratios of Omega3s and Omega6s, I’ve begun to eat more and more fish. Genetically, I also need to be aware of my cholesterol, so I consume fish to help keep it down.

I eat fish almost every day for lunch in the form of tuna canned in olive oil. This may sound strange, but I really, really like having this Tuna Bowl For One almost every day, unless I have some Ugly Soup, or Creamy Lemon Chicken Soup on hand.

Perhaps you do not want to know what I have for lunch…

OK, then.

Closeup of Halibut with Lemon Caper Sauce (AIP/Paleo) garnished with a twisted lemon wheel
Halibut with Lemon Caper Sauce

About (some of) the ingredients

Flour – For the breading, you can use either tapioca flour or arrowroot flour. In the world of gluten free flours, these two are about the only ones that are interchangeable, IMO.

Capers – Whenever using an ingredient that is in a can or a jar, it is important to read labels. For the AIP, watch out for citric acid, or certain kinds of vinegar. For example, if the label says simply, “vinegar,” it’s likely white distilled vinegar, which is to be avoided on the AIP because it is derived from corn. White wine vinegar is ok, like in this kind.

WINE??? – Every time I write a recipe with wine in it, I get this question: “How is wine ok in an AIP recipe?” Wine is approved in AIP recipes as long as it cooks off, which it does in this recipe.

Halibut – You guys, this fish holds its water! I found that it’s almost spongey. Be sure that you drain it fully, and pat it dry well. You might even give it a little squish to get the extra water out.

I guess that’s about it. I hope you’ll consider adding more fish to your diet. Once you figure out how easy and quick it is to cook up, you might even fall in love. 🥰

As always, I’m wishing you great love and deep healing.

💗,

Wendi

P.S. On the subject of fish, there is a delicious and quick recipe for Scallops w/Carrots and Wilted Arugula (a full meal) in the 30-Minute Meals for the Paleo AIP e-cookbook, a collection of 120+ MEALS (not just dishes) you can make in 30 minutes or less. Check it out!

Halibut with Lemon Caper Sauce

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: MainCuisine: AIP, PaleoDifficulty: Easy
Servings

2

servings
Prep time

12

minutes
Cooking time

10

minutes

Lightly breaded and sautéed, this Halibut with Lemon Caper Sauce (AIP/Paleo) cooks up in a snap! It’s also allergy-friendly with no gluten, dairy, soy, eggs, etc.

Ingredients

  • 1/3 cup tapioca flour or arrowroot flour

  • 1 tsp sea salt

  • 2 TBSP extra virgin olive oil

  • 2 halibut filets, 6 ozs. each

  • 2 TBSP finely chopped shallots

  • 2 TBSP dry white wine*

  • 2 TBSP fresh lemon juice

  • 1 TBSP capers

  • 2 tsp finely chopped flat leaf parsley

Directions

  • Mix together flour and salt on a plate. Pat fish dry with a paper towel. Dredge the fish in the flour mixture.
  • Heat olive oil in a chef’s pan or skillet over medium high heat. When oil is hot, shake excess flour off the fish filets, and gently lay them in the pan. Fry on one side for 3 minutes without disturbing them. Turn them only once, and fry for 3 more minutes. Remove them to a plate, and tent with foil.
  • Add shallots to the pan. Fry them for 30 seconds. Add white wine to the pan. Cook until wine has evaporated. Add the remaining ingredients, and sauté for about 30 seconds. Add fish back to the pan. Spoon the sauce over the fish. Heat through and serve.

Notes

  • *Wine is approved in AIP recipes as long as the wine cooks off, which it does in this recipe.
  • Halibut holds its water. Be sure to let it drain, and pat it dry well. Maybe even give it a little squish to release excess water.

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  1. Pingback: Paleo AIP Recipe Roundtable #353 - Phoenix Helix

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