Ingredients:

  • 2 (6-ounce/170g) halibut fillets, skin on or off, about 1-inch thick
  • 2 tablespoons/30ml olive oil
  • 1 tablespoon/15g unsalted butter
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons/30ml olive oil
  • 2 cloves garlic, minced
  • 1/4 cup/60ml dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup/60ml chicken broth (low sodium preferred)
  • 2 tablespoons/30ml fresh lemon juice
  • 2 tablespoons/30g capers, drained
  • 2 tablespoons/10g chopped fresh parsley
  • 1 tablespoon/15g unsalted butter, cold, cut into small pieces
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat the halibut fillets dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat until shimmering. Add halibut fillets, skin-side down (if using skin-on), and sear for 4-5 minutes, or until golden brown and crispy. Flip the fillets and add the butter to the pan. Cook for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Remove from pan and set aside.
  3. Add olive oil to the same skillet (or a small saucepan) over medium heat. Add garlic and sauté for 30 seconds, or until fragrant, being careful not to burn it.
  4. Pour in white wine and scrape up any browned bits from the bottom of the pan. Reduce wine by half, about 2-3 minutes.
  5. Stir in chicken broth, lemon juice, and capers. Bring to a simmer and cook for 1-2 minutes.
  6. Remove the pan from the heat. Whisk in cold butter, one piece at a time, until the sauce is emulsified and glossy.
  7. Stir in parsley. Season the sauce to taste with salt and pepper. Spoon the lemon-caper sauce over the seared halibut fillets and serve immediately.