HALIBUT WITH LEMON CAPER AND HERB BUTTER SAUCE

PAN-SEARED HALIBUT. This is how you get that crispy skin.

Now, it’s no secret that I love cooking but even I am not about that “spend an hour cooking a dinner for myself that takes five minutes to eat” kind of life. It’s just too much. That said, that doesn’t mean we can’t make delicious dinners that take closer to ten minutes (I’d say “am I right” but I know I am cause this halibut exists). Toss together a salad, even put some freezer veggies in the oven, do what you have to but make this halibut your main dish, it’s a restaurant quality kind of awesome!

Check out this video I made on Instagram of me making this halibut to see just how easy it is!

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HALIBUT WITH LEMON CAPER AND HERB BUTTER SAUCE

Yield: 2 Servings

Author: Michelle Williams

Prep time: 5 MinCook time: 8 MinTotal time: 13 Min

Ingredients

• Grape Seed Oil (2 tablespoons)
• Halibut (1 pound)
• Salt
• Pepper
• Unsalted Butter (2 tablespoons)
• Lemon (juice from 1/2 a lemon)
• Capers (3 teaspoons, divided)
• Scallion (2 tablespoons, sliced)
• Dill (1 tablespoon, chopped)

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Frying Pan (large enough to fit your fish)
• Metal Spatula
• Tablespoon

Instructions

TO MAKE YOUR PAN-SEARED HALIBUT

1. Over high heat, heat your pan. If you hover your hand over it, you should feel the heat.
2. Add your grape seed oil. Heat it. You want your fish to sizzle when you touch it.
3. Place your halibut skin side down into the oil. Press it down with your spatula to keep the skin from bubbling or separating. Cook until your fish is golden and does not stick to the pan—3 minutes. If you meet resistance, check in 20 seconds to see if its loosened.
4. Use your spatula to flip your halibut—cook for an additional 3 minutes. DURING THOSE THREE MINUTES (go through the rest of the recipe), quickly add your butter to the bottom of your pan. Move it around so that it spreads all around your pan. As it continues to melt, pour your lemon juice all over everything in your pan.
5. Add 2 teaspoons of your capers and all of your scallion and dill.
6. Use your tablespoon to baste your fish. Tilt your pan so that the butter runs to one side and then scoop up your lemon butter sauce and pour it over your fish. Continue to do this until your fish is fully cooked then transfer it to a plate to keep it from cooking more. If you want to test with a thermometer, you are looking for an internal temperature of 145º.
7. Serve by putting your halibut on a plate and then spooning the sauce over it. Add your remaining uncooked capers to give a more dynamic texture.
8. Eat and enjoy!

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