Pan Seared Halibut with Lemon-Caper Butter Sauce


  • 1b fresh halibut, cut into two equal portions
  • 4 Tbsp butter, divided
  • 2 tsp fresh garlic, finely chopped
  • ¼ cup white wine
  • 2 Tbsp lemon juice
  • 2-3 Tbsp capers drained
  • 1 Tbsp grapeseed oil
  • Salt & pepper


Lightly salt and pepper fish portions.
Into a skillet over medium heat add 2 Tbsp butter and the oil. Once the mixture starts to brown, add the fish.
Cook fish for five minutes then gently flip and cook for 3-5 more minutes.
Remove fish from pan and pour pan juices into a bowl. Let any burned bits sink to the bottom then skim off a few tablespoons and add back into the pan.
With your pan still at medium heat, add garlic and cook for about 30-45 seconds. Add the wine, followed by the lemon juice and capers. Cook for one minute, then remove pan from heat and stir in the remaining 2 tablespoons of butter to make a sauce.
Return pan to heat, add fish back to the pan, and spoon sauce over fish for about 30 seconds, almost like you’re basting it.
Transfer fish to plates and top each portion with some pan sauce. Serve with wild rice or choice of side!

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