Wine pairing: Chardonnay
Pan Seared Halibut with Lemon Caper Sauce
Prep Time: 10 mins Cook Time: 25 mins
- 1 pound halibut portions
- 4 tablespoons butter, divided
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- Few grinds black pepper
- 3–4 slices lemon (we used Meyer lemons but regular lemon will do)
- 2 teaspoon fresh garlic, finely chopped
- ¼ cup white wine such as Chardonnay
- 2 tablespoons lemon juice
- 2 tablespoon capers drained
- 2 tablespoons fresh flat leaf parsley chopped
- 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 the pepper. Cook for five minutes then using one or two long fish spatulas, gently flip over.
- Add the lemon slices to the pan as the fish cooks and cook the fish about 3-5 more 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.
- Using one or two fish turners, remove the fish filets to a platter along with the cooked lemon slices.
- Pour off all but two tablespoons of the oil left in the pan. Best to pour it all into a bowl, let the burned bits sink to the bottom then skim off a few tablespoons of the oil at the top and place back into the pan.
- Keep the heat at medium and add the garlic and cook one minute. Add the wine and cook to evaporate. Then add the lemon juice, capers and parsley. Cook for a minute then remove from heat and stir in the remaining 2 tablespoons of butter and stir to make the sauce.
- Serve each portion with a cooked lemon slice and some of the pan sauce.