Pan Roasted Halibut : Chorizo and Caper Buttersauce : Kale Summer Salad

Dinner tonight consisted of a really fresh and beautiful piece of halibut I found at the store. The rest of the dish simply highlighted the goodness that was already there. The kale salad I didn’t bother making. I bought it. It looked very fresh and I was too hungry to sit down and julienne carrots and shred kale for half an hour. That’s forever sometimes. Whipping a butter sauce and cooking some fish, that’s usually fast. Anyways, just wanted to catalog my dinner as I sometimes do, and share it here on my blog tonight.

Ingredients (makes 2 appetizer size servings):

1 halibut steak
1 Tbsp Almond oil


2 Tbsp butter
1 Tbsp of heavy cream
2 tsp caper brine
1/2 Tbsp minced chorizo (maybe more)


Julienned Kale, Carrots, Red Cabbage and a vinaigrette of your choice.


The halibut. Salt generously and allow to rest at room temperature for 20 mins before cooking. Dry with paper towels. In a nonstick pan, add the almond oil over medium heat. Place the halibut skin side down. And cook for about 6 mins, cover the pan, and cook for another 2 mins. Remove from the heat, cover with a lid and let the steam in the pan finish the cooking for another 2-3 mins. Remove from the pan and get ready to plate it.

The sauce. In a pan over medium heat. Add the heavy cream and the chorizo. Reduce and cook for about 4-5 mins. Add the caper brine. Reduce again. Add the butter and keep whisking while it melts making sure the emulsion doesn’t break. Remove from the heat and keep whisking, season with salt. Set aside.

The salad. Throw the ingredients together or… go to the store.

Plating. The halibut steaks should be very tender so handle them very carefully or they will break. Add the butter sauce over the fish. Add some capers and other garnishing you may like. Add a small serving of the salad on the side. Enjoy.


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    1. Hi Stefan! probably, although Tbsp are a significant amount, they just sound like it’s little. Also the photos are close up, the size of the portion is appetizer size 🙂 In either case, the ratios of the ingredients should be good, so making more or less should just be a multiplier of the quantities. I’m glad you like the photos!

    1. Hey Cathleen, thank you! I rarely cook fish at home too. It’s only because beautiful fresh fish is hard to find, so only when I see something I really like I get it. I love cooking it, it requires the gentlest cooking imaginable, I really like that.

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