PREP TIME
10 min
COOK TIME
12 min
SERVES
4
INGREDIENTS
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4 x 6 oz portions Fisherman’s Market halibut (skin off)
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4 tablespoons butter, divided
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1 tablespoon extra-virgin olive oil
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1/2 teaspoon kosher salt
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Few grinds black pepper
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2 teaspoons fresh garlic, finely chopped
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1/4 cup white wine (such as Chardonnay)
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2 tablespoons lemon juice
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2 tablespoons capers, drained
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2 tablespoons fresh flat-leaf parsley, chopped
DIRECTIONS
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Season the halibut with salt and pepper on both sides. Place the fish in a medium-high heat pan with olive oil. Sear the fish for 4 minutes on each side. Check for doneness by poking the fish; it should flake easily. You want to stop cooking just before it fully cooks, so a little undercooked in the center is fine, as it will continue to cook outside of the pan.
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Using one or two fish turners, carefully remove the fish fillets to a platter.
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Keep the heat at medium and add the garlic to the pan. Cook for one minute until fragrant. Add the white wine and cook to evaporate.
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Stir in the lemon juice, capers, and parsley. Cook for an additional minute, then remove from heat and stir in the 4 tablespoons of butter to make the sauce.
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Return the fish to the pan along with any liquid from the platter. Bring the heat back to medium and use a spoon to drizzle the sauce over the fish. Cook for 30 seconds, then remove to a platter and serve.
