- 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.