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Pan Seared Caper Lemon Halibut

Pan Seared Halibut with Lemon Butter Caper Sauce

Servings: 2


- 1 pound halibut (cut in two equal pieces)

- 4 tablespoons butter, divided

- 1 tablespoon extra-virgin olive oil

- ½ teaspoon kosher salt

- Few grinds black pepper

- 3–4 slices lemon (Meyer lemon or regular lemon)

- 2 teaspoon fresh garlic, finely chopped

- ¼ cup white wine

- 2 tablespoons lemon juice

- 2 tablespoon capers, drained

- 2 tablespoons fresh flat leaf parsley, chopped


1. Salt the top side of the fish with a sprinkle of kosher or sea salt.

2. Put two tablespoons of butter and the olive oil in a medium or large sauté pan and heat over medium heat.

3. Swirl the butter and oil around until it starts to brown, then add the fish top side down.

4. Sprinkle the side that is facing up with the rest of the salt and the pepper.

5. Cook for five minutes.

6. Carefully flip over.

7. Add lemon slices to the pan as the fish cooks for 3-5 minutes.

8. Poke the fish in the center to see if it flakes. You will want to stop cooking right before it’s fully done, so a little undercooked in the center is fine, as it will continue to cook outside of the pan.

9. Carefully remove the filets to a platter along with the cooked lemon slices.

10. Pour off all but two tablespoons of the oil left in the pan. Pour it all into a bowl, and let the burned bits fall to the bottom. Then skim a few tablespoons of the oil at the top to place back into the pan. Keep the heat at medium and add the garlic and cook for one minute.

11. Add the wine and cook to evaporate.

12. Add the lemon juice, capers, and parsley.

13. Cook for one minute, then remove from heat and stir in the remaining 2 tablespoons of butter and stir to make the sauce.

14. 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.

15. Remove to a platter and serve.

Serve each portion with a cooked lemon slice and some of the sauce from the pan.

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