Serves: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
- 2 halibut fillets (6–8 oz each), skinless
- Salt and freshly cracked black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, finely minced
- 2 tbsp capers (rinsed if packed in brine)
- Juice of 1 lemon
- Zest of ½ lemon
- 2 tbsp fresh parsley, finely chopped
Instructions
1. Prep the Halibut:
Pat the fillets dry with paper towel. Season both sides with salt and pepper.
2. Sear the Fish:
Heat olive oil in a non-stick or stainless steel skillet over medium-high heat. When the oil is shimmering, add the halibut.
Sear for 3–4 minutes on the first side without moving it, until a golden crust forms. Flip and cook another 3–4 minutes, or until the fish flakes easily and reaches 135-140°F internally. Transfer to a plate and tent loosely with foil.
3. Make the Sauce:
Reduce heat to medium-low. Add butter to the same skillet. Once melted, stir in garlic and capers. Sauté for 30 seconds until fragrant.
Add lemon juice and zest. Let it bubble for 30 seconds, then turn off the heat and stir in chopped parsley.
4. Serve:
Spoon the lemon caper sauce over the halibut fillets. Garnish with a few extra capers and parsley.