Pan Seared Halibut with Lemon Caper Sauce

Ingredients

• Halibut

  Atlantic, Pacific, raw

  16 oz or 454g

• Butter

  unsalted

  4 tbsp or 57g

• Olive oil

  1 tbsp or 14g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  1 dash or 0.1g

• Lemon

  raw, with peel

  4 slice (1/8 of fruit) or 54g

• Garlic

  raw

  2 cloves, minced or 6g

• White wine

  table

  2 fl oz or 59g

• Lemon juice

  2 tbsp or 30g

• Capers

  canned

  2 tbsp, drained or 18g

• Parsley

  raw

  2 tbsp or 8g

Directions

1. Lightly sprinkle salt on the top of the halibut.
2. In a medium to large skillet, melt half of the butter with all of the olive oil over medium heat until the butter begins to brown.
3. Place the fish top side down in the pan. Season the exposed side with remaining salt and pepper. Cook for 5 minutes, then gently flip using a spatula.
4. Add lemon slices to the pan and cook the fish for an additional 3-5 minutes until slightly undercooked in the center.
5. Transfer the fish and lemon slices to a platter.
6. Pour off excess fat from the pan, leaving about two tablespoons. Return to medium heat.
7. Add garlic to the pan and cook for 1 minute. Pour in the wine and let it evaporate. Stir in lemon juice, capers, and freshly chopped parsley, cooking for another minute.
8. Remove from heat and stir in the remaining butter to complete the sauce.
9. Return the fish to the pan, spoon the sauce over, and heat for 30 seconds before serving with a lemon slice and sauce.