Pan Seared Halibut With Lemon Caper Sauce | Recipe Cart
*If your fish market did not skin the halibut, see the Notes section below for instructions on how to skin the filet.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Fish spatula
- Skillet
- Stove
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Spoon
- Serving platter
- Measuring spoon
Ingredients
- 1 pound fresh halibut, skinned* and cut into two equal 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 teaspoons fresh garlic, finely chopped
- ¼ cup white wine such as Chardonnay
- 2 tablespoons lemon juice
- 2 tablespoons capers drained
- 2 tablespoons fresh flat leaf parsley chopped
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