Pan Seared Halibut with Lemon Caper Sauce
Ingredients
- 4 halibut fillets (about 6 oz each)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter (for searing)
- 2 tablespoons unsalted butter (for sauce)
- 3 garlic cloves, minced
- 3 tablespoons capers, drained
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon lemon zest
- 1/4 cup low-sodium chicken broth or dry white wine
- 2 tablespoons fresh flat-leaf parsley, chopped
- Salt and pepper to taste
Instructions
- Pat the halibut fillets dry with paper towels on both sides. Season with salt, pepper, and garlic powder.
- Heat a large skillet over medium-high heat. Add the olive oil and let it shimmer until hot.
- Place the halibut fillets in the pan and cook undisturbed for 4 to 5 minutes until the bottom is golden and the fish releases naturally. Add 1 tablespoon butter, flip gently, and cook another 3 to 4 minutes until the fish flakes easily and the center is just opaque. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium. Add 2 tablespoons butter to the same pan. Once melted, add minced garlic and cook for 30 seconds until fragrant.
- Add the capers and stir for 30 seconds. Pour in the broth or white wine and lemon juice. Let the sauce bubble and reduce for about 2 minutes, scraping up any brown bits from the pan.
- Stir in the lemon zest and chopped parsley. Taste and adjust salt and pepper as needed.
- Spoon the lemon caper sauce over the halibut fillets and serve immediately.
Notes
Pat the halibut fillets completely dry before searing – this single step is what gives you a golden crust instead of steamed, pale fish. Do not skip it.