Grilled Halibut With Caper Lemon Butter Sauce and Wild Rice

When I lived in San Diego, I worked for one of California’s best chefs Carl Schroeder of Market. He used to serve caper berries with a few of the dishes on the bar menu and I absolutely loved them. They had a beautiful tang and some were the size of a quarter. So when we found these amazingly huge capers at the market, we had to find a way to integrate them into a dish immediately.

When the weather is hot, fish is the perfect dish that is quick to make, delicious and nutritious to eat. You can make this dish in under 20 minutes which is perfect for any week night dish or Sunday Supper. I also love rice as a side dish in the summer but don’t want to eat white rice so we found a perfect alternative that combines brown and wild rice in one.

I understand that wild rice isn’t for everyone, but this one is a “fusion” of brown and wild rice from Goose Valley. It has CalMati brown rice, Wild Rice, Heirloom Red Rice, and Calmochi Sweet Brown Rice. I must admit that this brand was one of the better brands that I have had in a long time. Capers and fusion rice, check. So we b-lined to the case and the butcher sliced a beautiful piece of halibut for us and we were off.
What You Need:

6-8 oz. piece of Halibut (serves 2)


Salt & Pepper


1 Garlic clove minced

1/2 c. white wine

Olive Oil

1 T. butter


Wild Rice

Bok Choy


What You Do:

Begin by making your rice first. Follow the instructions on the package for whatever brand you choose. Bring a pot of water to a boil to blanch your bok choy in. Meanwhile, season your fish fillet on both sides with salt, pepper and paprika. Allow to rest on the counter while your grill top is heating. Prepare an ice bath for the bok choy and set aside.

Begin making your jus by melting 1 T. of butter in a small sauce pan. Add the capers and a squeeze of lemon juice. Pour in the wine and allow to simmer over low heat. Sprinkle with salt and pepper.

Blanch the bok choy for about 30 seconds in the boiling water then drain the boiling water in the sink then transfer to the ice bath. In a medium sauce pan, saute the bok choy with 1 T. olive oil over medium heat. Sprinkle with salt and pepper. Stir occasionally and if you feel like it, toss in some minced garlic or some Sambal if you want some heat. Your choice.

Your grill should be nice and hot. With five minutes left on the rice, add a tablespoon of olive oil to the grill and place fillet on the flat top. Cook for 3-4 minutes per side. Slice the fillet into two pieces and serve over the rice with the bok choy. Pour the jus over the fish ensuring that everyone gets some capers. An Albarino would be the perfect wine pairing for this beautiful summer dish. Eat outside if you can, summer only comes once a year.


Related Links

Basic Food and Wine Pairings
Sunday Supper: Cajun Grilled Shrimp and Avocado Salad
Sunday Supper: Spicy Cioppino With Fresh Sour Dough Bread

Sunday Supper: Seared Swordfish With Edamame Succotash



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