Bobby Flay's white fish with caper-herb vinaigrette

Chef Bobby Flay shares a delicious, simple recipe that will debunk the myth that white fish is difficult to make in the kitchen.

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Serves 4


  • Vinaigrette

    • 2 tablespoons white wine vinegar
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons Dijon mustard
    • Kosher salt and freshly ground black pepper
    • 1/2 cup extra virgin olive oil
    • 1 tablespoon capers, drained
    • 1 tablespoon finely chopped fresh flat leaf parsley
    • 1 teaspoon finely chopped fresh oregano
    • Touch of honey
  • White fish

    • 2 tablespoons canola oil
    • 4 (8 ounce) fillets of halibut, red snapper, wild striped bass or halibut
    • Kosher salt and freshly ground black pepper
    • 1 cup dry white wine
    • 1 pint cherry tomatoes, halved
    • 1 bunch asparagus, trimmed, blanched in boiling salt water until crisp tender and shocked in cold water and drained
    • 1 bunch watercress
    • Parsley leaves, for garnish


Baking Directions:

To make the vinaigrette, whisk together the vinegar, lemon juice, mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper in a medium bowl and whisk until combined. Slowly whisk in the oil until emulsified; whisk in the capers, parsley and oregano and season with a honey, if needed. Set aside. For the white fish, heat the oil in a medium high sided sauté pan over high heat. Season the fillets on both sides with salt and pepper. Place the fish in the pan, skin-side down and cook until golden brown and a crust has formed, about 4 minutes. Flip the fillets over, add the wine, cover and continue cooking until just cooked through, about 4 minutes longer. Remove the fish to a plate, and immediately spoon some of the vinaigrette over each fillet. Combine the tomatoes, asparagus, watercress in a bowl and toss with some of the vinaigrette and serve on top of each fillet. Garnish with parsley leaves.


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