Halibut with Caper Sauce

Ingredients

• 2 tablespoons capers, drained and roughly chopped

• 1/4 cup chopped cornichon pickles

• 2 hard-cooked eggs, peeled and diced fairly finely

• 1/3 cup chopped Italian parsley

• 1/4 cup The Olive Press California Mission Extra Virgin Olive Oil

• 1 tablespoon fresh lemon juice

• Salt and pepper to taste

• 1 cup flour

• 4 halibut fillets (6 to 7 ounces each)

• 2 to 3 tablespoons vegetable oil

• Lemon wedges

Directions

1. Combine the capers, cornichons, eggs, parsley, olive oil and lemon juice in a bowl. Whisk well so that the egg yolks begin to break down and make the sauce creamier. Season with salt and pepper. Set aside.
2. Put the flour in a shallow bowl. Season the fish with salt and pepper, then dredge completely in the flour.
3. Heat 2 tablespoons oil in a skillet, then add 2 halibut fillets flesh-side down. Cook for about 5 minutes, turn the fish over and cook another 5 minutes for medium doneness. Transfer to a warmed plate.
4. Repeat with the other 2 fillets, adding more oil to the pan if necessary.
5. Spoon the sauce over the fish and garnish with lemon wedges.