- 1 LB fresh halibut, skinned and cut into two equal portions
- 4 Tablespoons butter, divided
- 1 Tablespoon extra-virgin olive oil
- Few grinds black pepper
- 3-4 slices lemon
- 2 teaspoon fresh garlic, finely chopped
- ¼ cup white wine such as Chardonnay
- 2 Tablespoon capers drained
- 2 Tablespoons fresh flat leaf parsley chopped
- 2 Tablespoons Lemon Juice
- Salt the top of the fish with just a small sprinkle of kosher or sea salt
- Place two tablespoons of butter and the olive oil in a medium to large skillet or sauté
pan and heat 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 then using one of two long fish spatulas, gently flip over being careful
not to splash hot fat.
- 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 of the
center to see if the fish flakes. You want to stop the cooking just before it fully cooks
so a little undercooked in the center is fine. It will continue to cook outside of the pan.
- Remove the fish to a plater along with the cooked lemon slices.
- Pour off all but two tablespoons of the fat left in the pan.
- Keep the heat at medium and add the garlic & cook one minute. Add the wine and
cook to evaporate. Then add the lemon juice, capers and parsley. Cook for a minute
then remove form heat and stir in the remaining 2 tablespoons of butter and stir to
make the sauce.
- Put the fish back into the pan along with any liquid from the platter, bring heat back
to medium and use a spoon to spoon the sauce over the top and cook for 30
seconds then remove to a platter and serve.
- Serve each portion with cooked lemon slice and some of the pan sauce.