Pan Seared Halibut with Lemon Caper Sauce
If your fish market did not skin the halibut, see the Notes section below for instructions on how to skin the filet.
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 teaspoon fresh garlic, finely chopped
· ¼ cup white wine such as Chardonnay
· 2 tablespoons lemon juice
· 2 tablespoon capers drained
· 2 tablespoons fresh flat leaf parsley chopped
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