Skillet Halibut with Lemon Caper Sauce
- 4 halibut filets (1/2 pound each)
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 garlic cloves, chopped
- 1 cup white wine
- 1/4 cup fresh lemon juice
- 1/4 cup capers, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley
- 4 to 8 slices lemon, grilled
- Sear the halibut—Add a sprinkle of salt to top of each halibut filet. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Swirl oil and butter together until butter begins to brown. Place halibut top side down in skillet and add a generous sprinkling of salt and freshly ground black pepper. Sear halibut for 5 minutes, gently flip and continue cooking until fish flakes easily, another 3 to 5 minutes. Transfer halibut to serving platter.
- Make the sauce—Add garlic to skillet and cook for 1 minute. Pour in wine and cook to a syrupy consistency, while scraping up any browned bits in skillet. Add lemon juice, capers, and parsley and cook for another minute or two. Remove from heat and whisk in remaining 2 tablespoons of butter.
- Garnish and serve—Return halibut to skillet and spoon sauce over the top to reheat for about 1 minute. Transfer to halibut to serving platter, pour sauce on top, and garnish with grilled lemon slices.
We like Chardonnay, Pinot Grigio, and Sauvignon Blanc for cooking—no need to splurge on an expensive bottle, but don’t cook with a wine you wouldn’t drink.