Halibut Steak Grenoble Style
• 1/4 cup olive oil
• 2 slices firm white bread, crusts removed and cut into 3/4 inch cubes
• 1 large lemon
• 1tsp salt
• 1/2 tsp black pepper
• 4 halibut steaks
• 1/4 cup all-purpose flour
• 8 tbsp (1 stick) unsalted butter
• 3 tbsp drained capers
• 2 tbsp chopped fresh parsley
•Heat 2 tablespoons of the oil in a large skillet over med high heat. When the oil is hot, add the bread cubes and cook, turning them with a spoon Until uniformly browned on all sides. Drain in a sieve and set aside.
Using a sharp knife, remove the rind and white pith from the lemon. Cut the flesh into 1 inch cubes. About 1/3 cup.
Sprinkle both sides of the fish with salt and pepper and dip into the flour to dredge on all sides; shake off excess flour.
Heat 3 tbsp of the butter and the remaining 2 tbsp of oil in a large heavy skillet. When the mixture is foaming, add the fish and cook over medium high heat for about 3 minutes. With a wide spatula, turn e fish and cook an additional 3 minutes or until the fish is brown and crusted on both sides.
Arrange the fish on a platter and sprinkle the croutons, lemon, and capers on top. Set in a warm oven. Sprinkle with parsley