Wild Halibut or Salmon Fillets with Nasturtiums and Viognier Butter Sauce

Wild Halibut or Salmon Fillets with Nasturtiums and Viognier Butter Sauce

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  • 4 halibut or salmon fillets (about 6 ounces each)
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons pure olive oil or butter (or a combination)
  • 2 tablespoons chopped garlic
  • 1/2 cup Viognier wine
  • 1 cup fish or chicken stock
  • 4 tablespoons cold butter
  • 2 tablespoons capers
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • 6 to 12 nasturtium blossoms


Sprinkle the fish fillets with salt, pepper and thyme. Heat the oil or butter in a sauté pan and sear the fillets on each side for about 3 to 5 minutes or until just done through.

Remove the fish from the pan and keep warm. Place the pan back over medium-high heat and sauté the garlic for 30 seconds. Pour in the wine and cook to reduce to a syrup. Add the fish or chicken stock and reduce by half. Reduce the heat to medium and swirl in the cold butter, a little at a time, until the sauce is silky. Fold in the capers, parsley and lemon juice. Turn off the heat.

Serve the fillets draped with the sauce and garnished with the nasturtium blossoms.

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