Lemon Caper Pan Seared Halibut

• 4 halibut fillets (6 oz each)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, rinsed
• 2 tablespoons chopped fresh parsley
• Lemon wedges for serving

Steps

1. 1 Pat the halibut fillets dry with paper towels and season with salt and pepper.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the fillets and sear for 3-4 minutes per side until golden and just cooked through.
3. 3 Remove fillets and set aside.
4. 4 Reduce heat to medium, add the remaining olive oil and butter to the skillet.
5. 5 Add minced garlic and sauté for about 1 minute until fragrant.
6. 6 Pour in the white wine, lemon juice, and capers. Simmer for 2 minutes.
7. 7 Return the halibut to the skillet, spooning the sauce over the fillets to heat through.
8. 8 Garnish with chopped parsley and serve with lemon wedges on the side.

Equipment

• Large skillet
• Tongs
• Spatula

Variations

• Substitute cod or sea bass if halibut is unavailable.
• Add a splash of heavy cream for a richer sauce.

Substitutions

• If you're out of white wine, use chicken broth or more lemon juice and water.

Pairings

• Roasted vegetables
• Garlic mashed potatoes
• Sautéed spinach

Nutrition

Tips

• Ensure your pan is properly heated before adding the fish to achieve a good sear.
• For a lighter touch, use a citrusy olive oil instead of butter in the sauce.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Serving Suggestions

• Serve with a side of roasted asparagus or a fresh arugula salad.
• Pairs beautifully with a chilled Sauvignon Blanc.

FAQ