Yesterday I decided to snow myself into my apartment.

I put on my snowflake pajama pants.  Covered myself in a blanket.  And called my brother to commiserate about how this white wall of snow outside my window was impinging on my life plans.

However, after hearing that while he had spent his entire day shoveling my parents house out from under 3 feet of snow, I had spent mine watching Bethenny Getting Married?  Well, he wasn’t so keen on listening to me gripe after that.

I tried to explain to him that after being ravaged by the wind on Sunday night and hyperventilating for the entirety of my six block walk to the gym because I was sure that the cold air was somehow going to suffocate me and that I would die, alone and childless on 1st Avenue, I needed to be comforted in a way that only Bethenny can manage.  (After all, I will probably be her in 20 years and it is nice to know that even when I am 39, single, and childless, there will still be a chance that I will get married at the Four Seasons and have a child. All before the age of 40.)

Daniel didn’t truly understand.  I know, because he hung up on me.  Or I hung up on him.  Or we got disconnected.  It’s hard to say what really happened.  Let’s leave it at that.


Anyways.  Then I had my entire day ahead of me!  So I decided to tackle this week’s Symon Sundays recipes.

After all.  I’ve yet to make a single recipe out of Live to Cook that didn’t involve at least 5 hours of simmering.  And this one had the words “slow-roasted” in it.  So that meant it would probably take 8.

Well, well, well.  Mr. Symon.  You, like every other man in my life, have let me down.  12-15 minutes?  Since when is that slow?  And if that is slow.  Please.  Explain how exactly you would characterize your Italian Braised Beef with Root Vegetables.  Which entailed a good two days of slow cooking.  Is there even an adjective to describe such a process?

You are an enigma.

I love you. I hate you.  Marry me.

Picnik collage

Even though this halibut took up far too few minutes of my life to make, it was absolutely delicious.  Then again, you could cover anything with capers and lemon juice and I’d be pretty damn content.  The chickpeas and skordalia?  Well. I liked it but I’m just not really sure what to do with it.  Mr. Symon recommends using it as a sauce for all sorts of meat.  (Really.  Every kind of meat.)  But if anyone has any more specific suggestions. I’m all ears.

Slow-Roasted Halibut with Fried Capers, Caramelized Lemon and Almonds
Serves 4, adapted from Symon’s Live to Cook

4 (6-8 oz) halibut fillets
Kosher salt
3 tbsp unsalted butter
4 (1/4-inch thick) slices of lemon
1/4 cup sliced almonds
4 tbsp capers
1/4 cup thinly sliced shallots
1 1/2 tbsp thinly sliced garlic
1/2 cup chopped parsley

1. Preheat the oven to 225. Season the halibut on both sides with salt.  Spray each side with olive oil cooking spray or rub with some olive oil.  Put the fish in a cold, nonstick ovenproof saute pan or small glass baking dish.  Place into the oven and cook until the fish reaches an internal temperature of 130-140 and flakes easily when prodded with a fork, 12-15 minutes.

2. A few minutes after you put the fish in the oven, heat 1 tbsp butter in a medium saucepan over high heat.  When the butter is hot and foaming add in the lemon slices and cook until they begin to caramelize, about 2-3 minutes.  Flip them over and add in the almonds and capers. Cook for 30 seconds.  Add the shallots and saute for 30 seconds.  Add the garlic, parsley, and the remaining 2 tbsp butter.  Continue to cook until the lemons soften and the butter and almonds begin to brown, about 2 minutes.

3. Place the halibut fillets on warm plates and spoon the sauce over them.

Chickpeas and Skordalia
Serves 6-8, adapted from Symon’s Live To Cook

2 cups 1/2-inch cubed day old bread
1 cup almond milk
4 garlic cloves
grated zest and juice of one lemon
1 cup almonds, toasted
2 tbsp olive oil (**Symon uses 3/4 cup)
kosher salt
1 cup cooked chickpeas
3 tbsp chopped fresh parsley

1. Place the bread and milk in a bowl and let soak for 30 minutes.

2. Using your hands, wring excess milk from the bread.  Put the bread in a blender with the garlic, lemon juice, almonds, olive oil and a pinch of salt.  Puree until smooth.  Add some of the reserved milk to bring it to a thick, hummus-like consistency.

3. Transfer to a bowl and stir in the chickpeas, parsley, and lemon zest.  Season to taste.  Serve under fish, chicken, or steak, or use as a spread.

This is my submission to this week’s Hearth and Soul Blog Hop!  And also to Symon Sundays, which is hosted over at Veggie By Season!


You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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79 Responses to Slow-Roasted Halibut with Fried Capers, Caramelized Lemon and Almonds over Chickpeas and Skordalia

  1. I love Michael Symon. Actually, when I saw a taping of the Rachel Ray show he was one of the guests and it was definitely the highlight. That chickpea recipe looks delicious… now what exactly is Skordalia?

  2. This is the kind of recipe I would flip right past, so it’s exactly the kind of recipe I need someone to make, post, and rave about 🙂 Well done!! LOVE me some Bethenny Getting Married! She was not my fave housewife, until the most recent season where everyone turned into a catfighting hussy and RAMONA became the sane one. What planet am I on?? I took a shining to Bethenny (no matter what Taylor on Cosmo Radio says) and I want to see her next show (NOT skating with the stars, but the next season of her Getting Married show– isn’t it something like Bethenny Being a Mom? Or is that all a product of my fantasy??)

  3. I have 15 lbs of halibut cheeks I need to do something with… and I think I’ve found one recipe right here!!! You had me at fried capers. I’m a caper nut… and frying them just sounds like perfection!

  4. Nelly says:

    I want this, like, now. For breakfast, even. But I think I’ll manage to hold out the 3 weeks to my birthday to make it, as it looks like a special-occasion dish.

    Siblings are silly. Feed him some of this and I’m sure all will be forgiven.

  5. Your hearthrob and you have done it again Joanne. I love that this is really a quick dish rather than spending hours in the kitchen.

  6. Big Dude says:

    Your fish looks delicious and I’m with you – capers and lemon juice make a good combo especially with butter and garlic thrown in.

  7. Not a fish fan so I would take the advice to put this with another meat. It sounds wonderful! The sauce sounds good! (fancy hummus!)

  8. Amy says:

    We’ve been getting the updates on all the snow back east, and of course in Minneapolis. DO NOT MISS IT. Nope. Not one little bit.

    I’ve never heard of Skordalia, but it sure looks pretty next to that piece of fish. Haven’t had Halibut in a long time, so I thank you for the reminder. I can always count on you and Michael to show me something lovely.

    Most importantly, who the hell is Bethenny? (Remember, I have kids. If it’s not in cartoon form, I probably haven’t seen it.)

  9. I 100% am making this! It’s one of my favorites you have posted as we are ALWAYS looking for new ways to prepare halibut! Love, love, love this!

    Mr. Symon – just marry this girl already – I mean how could you not?!?!

  10. If there is a slow-roasted fish dish out there I’d like to know about it. It’s hard to get good aromas wafting about if you follow the ten-minute “rule” in preparing fish!! This does sound delicious, however–perfect when one is snowed in!

    Hope things are back to normal in the Big Apple soon.


  11. Yum, I am really looking forward to this one! (Although, with getting paid right before the holiday.. I imagine I may be a couple of days late picking up my halibut)
    I agree – you can’t go wrong with lemon and capers!

  12. Barbara says:

    Having fun in the snow up there kiddo? My daughter is happy she’s with me! 🙂

    This is a super looking dish, whether described slow or not. Fish and slow don’t really go together. And I douse all my fish in lemon!

  13. sweetlife says:

    slow not really, but delish oh yes!! fish always goes great with lemon, but capers even better!!
    have a great week..


  14. Chris says:

    You know how us men are, always over exaggerating size and length of time. =))

    I’m not into fish but the lemon and capers and all sound like a flavor explosion.

  15. You are hilarious. ” I love you. I hate you. Marry me”…. send a copy to him:)
    I thought you could use the skordalia as a dip for anything – vegetables, etc. Do you like it? Could you eat it with a spoon? If not? Throw out the recipe. 🙂 You loved the halibut recipe, but didn’t describe the taste of this, so my assumption was that it didn’t move you… I have not yet made skordalia, but it is something I have always wanted to taste as people do rave about it.
    PS – my daughter has snowflake pj’s!

  16. Shanon says:

    I am saving this recipe! I have never tried cooking fish this way. And you are right, anything with capers and lemon is for sure delicious.

  17. Lyndsey says:

    Joanne this looks absolutely amazing! Maybe too many minutes, but it must of been worth it! Sorry you got snowed in, if it makes you feel any better we had a hard freeze last night! I actually saw frost on the ground. 😀

    We love Bethenny too. I couldn’t believe it when I saw her on skating with the stars! What doesn’t she do?

  18. Lori says:

    So, first, you’re a little like me. I dramatize everything and yes, I would like to be alive in 20 yrs with a beautiful wedding (and HOT husband) at the Four Seasons… and if it’s that cold out, why should I leave my nice warm house? 😉

    And second, can I come over (and eat your food) and have you teach me the ways of AMAZING food making? …and you teach me photographing food- because your pictures are incredible. Every time you post, they’re incredible. Just saying…

  19. Katerina says:

    I have heard about the bad weather over there. Skordalia is a Greek sauce with a lot of garlic. We eat it with fried cod. My mother loves it. We make it with a lot of garlic. I feel like every living organism dies as I pass by, every time I eat skordalia. The caramelized onions on the fish look perfect.

  20. That Girl says:

    I could really go for a snow day right now. Especially one that didn’t require shoveling.

  21. Just recently, I overcame my aversion to capers. Would you believe I just learned to like chickpeas? For that very reason, this looks like a dish to bookmark. Quick, flavorful and easy is right up my alley. I just talked to my friend in Rhode Island, who described the whole snow scene that me– Miss Central Coast of California– just can’t seem to fathom. Was I wrong to tell her I was headed to our outdoor pool to swim?! Hunker down and stay warm!

  22. Swathi says:

    I am going to try that chickpeas. love to have them. Chickpeas always had fanbase in my home.

  23. Christy says:

    Can you believe I have never cooked halibut or with capers? The whole meal seems so unusual to me. But I certainly would love to try this sometime. I wish we had gotten a little bit of the snow you did, sigh. Thanks for sharing this with the Hearth and Soul Hop!

  24. The halibut looks perfectly cooked! Love the idea of fried capers!

  25. Mari says:

    damn your snow day was more productive than mine…lol

    I miss you chickie

  26. This is my kind of fish recipe.Lemons..garlic, butter and cilantro [I will use]…to to good..I have to buy fish rightaway..infact now!! And that chickpea recipe is yum..would make a grt grt dip!

  27. the snow sounds INSANE! and this looks DELICIOUS!


    xo Alison

  28. absolutely beautiful results as always! I love the sound of this fish and have never cooked my own halibut! This is on my must try list thanks to you!

  29. Dana says:

    Joanne, your photos are amazing in this post! Just gorgeous. I don’t usually comment on posts that aren’t veg but I just have to give you a shout out on this one. Also, I am making some halibut on Thursday for my in-laws and wish I had seen this before I bought all my ingredients. It looks wonderful.

  30. Beth says:

    This looks delicious! I am always wanting to cook more fish but in my tiny studio it just stinks too much. But it’s so yummy and so healthy! Especially halibut. My mouth is watering!

  31. Sook says:

    My husband loves halibut. It’s his favorite kind of fish! I will have to cook this for him. He’d love it! 🙂

  32. I don’t think I have come across any really ‘slow ways’ of preparing fish… Wait! I think we have a braised clay pot fish head dish here… Hmmm I wonder if halibut would be nice if we steam it. The Chinese love steamed fish served with special sauce… I think you will enjoy it.

  33. Catherine says:

    Mmmm, I haven’t had halibut in so long! This looks beautiful Joanne, and sounds delicious!
    I hope you have a wonderful New Year!
    Hugs & Blessings~

  34. janet says:

    Glad to hear you are ok post-NYC snow fall, Joanne.. This dish looks incredible. It has been far too long since I’ve fish… now I have a huge craving.. gah!

  35. teresa says:

    isn’t this snow wild! my pants were soaked from the knee down when i came home.

    this looks so delicious, i have got to get his book!

    i have a shout out for you on my blog!

  36. Danielle says:

    I love your blog – Im now following – stop by if you have a chance

  37. Melynda says:

    What a delicious flavor combination. I am always looking for ways to cook seafood, thanks.

  38. ann says:

    Joanne, This is a great seafood recipe. I love it. Is there anything you can’t do?

  39. sophia says:

    Do you know how to pronounce “skordalia?” I sure don’t. Whatever, the thing looks AMAZING. Caramelized lemon? Fried capers? That will keep you warm and happy all right!

    I hope the weather gets better! 🙂

  40. Kim says:

    I’ve been watching the news on all the snow….geez! At least you’re snowed in with some good eats:) I’ll be excited to get home and cook both recipes. The fish will be such a welcome and light break from all this heavy food. I can’t wait to try all the fresh and bright flavors together. I’m curious about the chickpeas and skordalia. I wasn’t sure how it would look since there’s no picture in the book. Looks kind of like a thick sauce? Wonder if it would be good inside of some pita bread with some veggies or even with more chickpeas? Definitely curious about that one.

  41. Victoria says:

    Slow-roasted my foot, haha. It does look delicious for something that is fast to make 🙂 I heart Bethenny too! That show is great, and one of the few reasons I’m really sad I don’t have cable in NY and will have to a) DVR the upcoming season of her show on my parents tv and watch on my occasional visits, or b) download them after they air and watch them ghetto-style on my computer (like I do with so many other shows these days, haha).

    Glad you’re safe from the blizzard. Can’t believe how badly NY took the storm!

  42. MaryMoh says:

    Haha…just love your story…makes me smile in this freezing weather 😀 I’m sure your delicious slow-roasted halibut brings much comfort. Hope you, me too, get warmer days soon. Keep warm and Happy Holidays!

  43. This looks outrageously delicious and healthy! And I love that chickpea recipe, so yummy!
    Stay warm!

  44. grace says:

    i can’t think of anything i’d rather do on a snow day than play in my kitchen. this is one heck of an impressive dish, joanne!

  45. Faith says:

    I don’t think it gets any cozier than snowflake pajama pants on a snowday! 🙂 This fish is fantastic, Joanne! Every component compliments the dish so well…need to try Skordalia ASAP!

  46. Simply Life says:

    Looks like the perfect way to enjoy the snow! 🙂

  47. Looks and sounds absolutely delicious. I get severely frustrated when “star” chef’s recipes don’t gel. Yours looks like you pulled it off beautifully. Snow, what’s that? Rain, now with that I am quite familiar these days—from So Cal.

  48. Jennie says:

    WOW! So many gorgeous flavours going on here! Love this recipe Joanne!

  49. Cara says:

    And just how the heck did you get halibut in the snow storm? I’m impressed. I don’t think I can find halibut when it’s 80 degrees and sunny.

    Skordelia. Hmmm. That’s a new one for me! I confess I thought it was an ingredient.

  50. Julie says:

    haha i dream of being bethenny some day too. i also really hope that mine comes with a skinny girl marg and a jason hoppy on a platter haha <---cuuhreeeeep

  51. craveable says:

    fabulous plating of the fish! It made me hungry and I am reading this in the AM! Hmmmm fish for breakfast today?

  52. Cara says:

    ok how’s this for coincidence. Less than two hours ago I had never heard of skordalia. And now it’s come up twice.

    I was just wiki-ing fava and read, “(in Greece) Dried broad beans are eaten boiled, sometimes combined with garlic sauce (skordalia). ” Garlic sauce? You had me believing it was almond sauce! I had to come back and re-read to see that there was garlic in there too.

  53. Peggy says:

    Mr. Symon never seems to disappoint! This is one beautiful piece of halibut!

  54. This is such an interesting dish! Lots of flavours going on 🙂 Looks great!

  55. Danielle says:

    I love yoru recipes and photos! I wanted to let you know that I am sharing the stylish blog award with you.


  56. Mary says:

    The halibut sounds delicious and well worth a try. I’m glad you managed to stay warm and dry midst that awful weather you’ve had for the holiday. Take care and enjoy your time off. Blessings…Mary

  57. Miriam says:

    My, oh my…if I ate fish I’m sure I would love this one, you’re pictures are beautiful! [email protected]Meatless Meals For Meat Eaters

  58. How on earth did you manage to get to the store to get fresh fish?! What a storm! I’ve heard so many horror stories. The poor, defeated Giants even had to remain in Wisconsin for two days after the game last Sunday, poor babies.

  59. this looks awesome you eat so well when you get snowed it 🙂


  60. I love it when a recipe goes more quickly than I expect. The halibut and sauce sounds fantastic! So does the skordalia with chickpeas. I make a similar kind of thing with white beans and always serve it with pita chips.

  61. Indie.Tea says:

    I saw a vaguely similar halibut recipe in an old issue of Gourmet – even though I don’t like fish generally – both that one and yours look gorgeous and delicious.
    Hope you have a great New Year.

  62. Dawn says:

    I love each element of this. You are so gourmet girl. I would love to snow myself in for a day or two but I need to come up with something other than snow…hmmm……

  63. Stella says:

    Hey Joanne! This halibut does look absolutely delicious. Too bad it was time consuming. There must be away to cut some of that work out though. Maybe;)
    Hope you had a happy and relaxing holiday weekend by the way. Oh, and very happy new year too!

  64. Reeni says:

    I love being snowed in and snuggling in my jammies all day! The fish looks excellent – I love all the flavors! And skordalia sounds so familiar even though I’m positive I’ve never had it. It sounds really good – but I’m with you – not sure what else to do with it?! Eat it with a spoon?

  65. Cathy says:

    Michael Symon – don’t you just love his bald head? It just makes me wonder though, on that commercial he has for Calphalon pans, who are those women – and why is he cooking for them?

    My mouth was watering reading your blog – it looks delicious.

    I tried your Grasshopper Brownies – to die for…now all I’m hearing from my family is, “When are you going to make those again?”

    Thanks for sharing!

  66. Maria says:

    I’m always looking for creative ways to enjoy fish and this sounds delish! The skordalia sounds great in and of itself as well and you can use it anything really … top a burger with it, slather it over a pita pocket filled with some grilled chicken, add it to a beet salad … now I’m craving garlicky skordalia at this ghastly hour!!

  67. Claudia says:

    You did a beautiful job of plating some unusual components. Well, the chickpeas and Skordalia anyway. And, I always enjoy your writing.

  68. Amy says:

    I hardly know which I enjoy more: your biting wit, your gorgeous photos, or your delicious recipes.

    Just know this: you make me smile.

  69. Chef Dennis says:

    wow….you keep cooking up dishes like that and the four seasons are going to have you working in their restaurants!! What an incredible presentation of a delicious fish!

  70. Monet says:

    Hi sweet girl. You keep on bringing me such amazingly tempting dinner recipes. I want to make this halibut tomorrow night. It’s funny…I spent yesterday watching Bethenny too. My parents’ have cable so I’ve been indulging in some much needed guilty pleasures. Thank you for sharing with me, my friend. I wish you and your family a happy and blessed new year!

  71. jen cheung says:

    I’m here at the very wrong time! Because it’s midnight and I’m here staring at your food! Makes me really hungry lovely. YIKES!

    Have a lovely day up ahead.
    jen @ http://www.passion4food.ca

  72. Debinhawaii says:

    You had me at fried capers… 😉 It all looks delicious. I have mostly used skordalia with lamb and pita bread–kind of a creamy sauce/dip.

  73. Now you’ve convinced me – eating the skordalia with a spoon has to mean it is incredible. It is on “the list” and has just moved up!

  74. Somehow I don’t picture you as a Bethany. And you have a lot of time between now and then. Still, what didn’t Daniel get? Sheesh.

    Recipe – yum. I have been craving fish lately, if only the hubs liked it.

  75. Every part of this sounds absolutely delicious. I mean, come on, fried capers? How can any girl resist? Thanks for sharing another piece of Symon genius!

  76. Karen says:

    Dang, this sounds so good. I love lemon and capers together and halibut… who doesn’t like it?

  77. Skordalia? Never heard of it.

    But it looks good so I’ll try it 🙂

    Happy New Year, Jo!!

  78. Shannon says:

    wow, this sounds awesome!! makin me hungry 🙂

  79. Did you not know that for most men 12-15 minutes is like an eternity?! All the same, this looks amazing, and I love the idea of the fried capers and caramelised lemons – I just know that I would love this. As for your leftover chickpeas and skordalia, I reckon that would be great with sausages.
    Sue 🙂

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