Garlic Lemon Caper Halibut
Ingredients
1 Lb fresh Halibut ( skin removed)
4 Tbsp butter, divided
1 Tbsp Extra virgin Olive Oil
1/2 tsp kosher or sea salt
fresh ground pepper
3-4 slices of lemon
2 tsp fresh garlic finely chopped
1/4 cup white wine such as Chardonnay
2 Tbsp lemon juice
2 Tbsp capers drained
2 Tbsp fresh flat leaf parsley
Instructions
Salt the top of the fish with just a small sprinkle of salt
Place two Tbsp of butter and the olive oil in a medium to large skillet over medium heat
Swirl the butter and oil around and once it starts to slightly brown add the fish top side down. Sprinkle the side facing up with the rest of the salt and pepper. Cook for five minutes. Using one or two long spatulas, gently flip over.
Add the lemon slices to the pan as the fish cooks and cook the fish about 3-5 minutes. Poke the fish to test for doneness or insert a small knife in the side to test for flakiness.
You want to stop the cooking just before if fully cooks so a little undercooked in the center is fine. It will continue to cook outside of the pan.
Using the large spatulas, remove the fish from the pan along with the cooked lemon slices.
Keep the heat at medium, add the garlic and cook for 1 minute. Add the wine and cook to evaporate. add the lemon juice, capers and parsley. Cook for 1 minute then remove from the heat and stir in the remaining 2 Tbsp butter and stir to make a sauce.
Place the fish back in to the pan along with juices from the plate and bring heat back to medium and baste fish using a spoon for 30 seconds and serve with cooked lemon slices and some pan sauce.
