Recipe by Diane Morrisey
Halibut is a firm, white fish with a mild flavor. This sauce is simple, light, flavorful, and comes together so quickly that it will quickly become a weeknight favorite!
4 portions halibut filet
5 tbls butter, divided
4 tbls olive oil, divided
Freshly cracked black pepper
1 lemon sliced
1 lemon zested and juiced
3 cloves garlic chopped
1/2 cup white wine
3 tbls capers drained
1/4 cup fresh chopped parsley
Season filets with salt and pepper
Place two tbls of butter and the olive oil in a skillet over medium heat.
Swirl around and once the butter starts to slightly brown, add the fish presentation side down. Cook for 4-5 minutes or until it’s got a gorgeous sear then gently flip.
Add the lemon slices to the pan and cook about 3-4 more minutes on the other side. (You want to stop the cooking just before its fully cooks b/c it will continue to cook outside of the pan)
Remove the filets and lemon slices to a platter.
With a paper towel, wipe out all drippings in the pan. Return pan to burner & add 2 more tbls of olive oil. Add the garlic and cook one one minute. Add the wine and cook until it evaporates. Add the lemon juice, capers and parsley and 3 tbls of butter and stir to combine. Check for seasoning.
Add the fish back into the pan along with any accumulated juices. Spoon the sauce over and cook for 30 seconds before removing to a platter.