Dersham Outlook Lodge Halibut Parmesan with Capers

Halibut Parmesan with Capers and Lemon Butter Muniere Sauce

By Karan Dersham, Owner of Dersham’s Outlook Lodge, Anchor Point

Serves 4


2 pounds halibut fillets (skinned and cut into serving pieces, season with salt and pepper)
I cup buttermilk
1/2 cup flour
20 Ritz crackers—make crumbs
1/2 cup grated parmesan cheese
4 oz olive oil
4 tbsp butter
1 tbsp capers
1/4 cup white wine
Lemon wedges and parsley for garnish

We serve this dish at our lodge.It consistently remains one of our most requested recipes and goes well with most pastas.

You will need three mixing bowls. Combine the parmesan cheese and cracker crumbs in one bowl, the buttermilk in another and the flour in the third bowl. Coat each piece of halibut with flour, dip into the buttermilk, and then roll in the crumb/cheese mixture. Set aside on a plate, cover with waxed paper and refrigerate for at least 2 hours. This helps “set” the coating so it doesn’t fall off during cooking. In a large frying pan over medium heat, combine the olive oil and butter. Heat until bubbly, add the fillets and sauté until golden brown on both sides. At this point, check to see if the halibut is done. It should be opaque, yet moist. If it is still raw in the center, you can finish in a 300 degree oven. Be careful not to overcook or it will become dry. Remove your fillets to a warm serving platter. Deglaze the pan with white wine, add the capers and squeeze juice from one half of a lemon into the pan. Adjust the seasonings and drizzle on top of and around your fillets. Serve with your favorite pasta.