halibut piccata and fluffy rice
it's true, capers are actually flower buds that have not yet bloomed . they are harvested, then dried, then brined . these delectable little flower buds are essential in any traditional piccata . but we take a hard left turn to the pacific northwest and cook up an untraditional piccata, because that's how we roll . our piccata flaunts flaky fish instead of chicken or veal . the halibut is served over a bed of fluffy rice instead of the conventional capellini or penne pasta . when you have a sauce as luscious as this, simple white rice is the way to go . enjoy
quick cooking white rice, hot water, halibut, capers, parsley, lemon, garlic clove, white wine, flour, olive oil, butter
- 1.0 cup quick cooking white rice
 - 1.0 cup hot water
 - 8.0 ounce halibut
 - 1.0 handful capers
 - 0.5 bunch parsley
 - 1.0 lemon
 - 1.0 garlic clove
 - 0.2 cup white wine
 - 1.0 handful flour
 - olive oil
 - 4.0 tablespoon butter

- get a small pot heating on the stove for your rice.
 - add hot water, rice, and a dash of salt to the pot.
 - cover and bring to a boil.
 - first, place a small pan over medium high heat.
 - add a drizzle of olive oil to the pan.
 - grab your halibut working in the butcher paper, cut your halibut filet in half.
 - then, sneak the knife underneath the filets, removing the skin.
 - now dredge with flour, coating the entire piece of fish.
 - clap the filets together to shake off any excess flour.
 - place the filets right into the hot oil, holding the fish down for just a second to prevent it from curling upward.
 - once your rice comes to a boil, cover, remove from heat, and let stand for 5 minutes.
 - to the halibut pan, add your capers, they will sputter in the oil and get nice and crispy.
 - grab your parsley, chop the stems very fine and rough chop the leaves.
 - zest your lemon over the parsley and set mixture aside.
 - after the halibut has been cooking for about 4 minutes on the first side, give it a flip in the pan flip away from you so you don't splash yourself with hot oil.
 - chop your garlic very fine and set aside.
 - now it's time to remove the halibut from the pan, it's still a bit underdone but we'll get back to it.
 - to the pan with the capers, add your garlic and give it a good toss.
 - then, before the garlic burns, add the white wine expect a little flare up.
 - next, cut your lemon in half and squeeze over the pan, catching the seeds in your palm.
 - add the butter to the pan, along with a handful of your parsley and lemon zest mixture reserving the rest for garnish.
 - now return the halibut to the pan to finish cooking.
 - tip the pan and, using a spoon, gloss the halibut with the sauce.
 - grab a plate.
 - mound some fluffy rice right.
 - top rice with the halibut filets and spoon sauce over the top of it all.
 - garnish with a palmful of parsley and lemon zest, and you're done hot tip as soon as you bring parsley home from the store, wrap it in a wet paper towel and it will stay crispy for nearly a week hot tip remove the little green bit from your garlic cloves before cooking, unless you're a big fan of gas and bad breath.

### Human: Generate cooking recipes. Include ingredients:
- 1.0 cup quick cooking white rice
- 1.0 cup hot water
- 8.0 ounce halibut
- 1.0 handful capers
- 0.5 bunch parsley
- 1.0 lemon
- 1.0 garlic clove
- 0.2 cup white wine
- 1.0 handful flour
- olive oil
- 4.0 tablespoon butter

 ### Assistant: The ingredients you'll need are:
- 1.0 cup quick cooking white rice
- 1.0 cup hot water
- 8.0 ounce halibut
- 1.0 handful capers
- 0.5 bunch parsley
- 1.0 lemon
- 1.0 garlic clove
- 0.2 cup white wine
- 1.0 handful flour
- olive oil
- 4.0 tablespoon butter


You can follows these steps to make the recipe:
- get a small pot heating on the stove for your rice.
- add hot water, rice, and a dash of salt to the pot.
- cover and bring to a boil.
- first, place a small pan over medium high heat.
- add a drizzle of olive oil to the pan.
- grab your halibut working in the butcher paper, cut your halibut filet in half.
- then, sneak the knife underneath the filets, removing the skin.
- now dredge with flour, coating the entire piece of fish.
- clap the filets together to shake off any excess flour.
- place the filets right into the hot oil, holding the fish down for just a second to prevent it from curling upward.
- once your rice comes to a boil, cover, remove from heat, and let stand for 5 minutes.
- to the halibut pan, add your capers, they will sputter in the oil and get nice and crispy.
- grab your parsley, chop the stems very fine and rough chop the leaves.
- zest your lemon over the parsley and set mixture aside.
- after the halibut has been cooking for about 4 minutes on the first side, give it a flip in the pan flip away from you so you don't splash yourself with hot oil.
- chop your garlic very fine and set aside.
- now it's time to remove the halibut from the pan, it's still a bit underdone but we'll get back to it.
- to the pan with the capers, add your garlic and give it a good toss.
- then, before the garlic burns, add the white wine expect a little flare up.
- next, cut your lemon in half and squeeze over the pan, catching the seeds in your palm.
- add the butter to the pan, along with a handful of your parsley and lemon zest mixture reserving the rest for garnish.
- now return the halibut to the pan to finish cooking.
- tip the pan and, using a spoon, gloss the halibut with the sauce.
- grab a plate.
- mound some fluffy rice right.
- top rice with the halibut filets and spoon sauce over the top of it all.
- garnish with a palmful of parsley and lemon zest, and you're done hot tip as soon as you bring parsley home from the store, wrap it in a wet paper towel and it will stay crispy for nearly a week hot tip remove the little green bit from your garlic cloves before cooking, unless you're a big fan of gas and bad breath.

