Capers and Halibut

Recipe View 5 mins Prepare the Halibut: Pat the halibut steaks dry with paper towels and season generously with salt and pepper. (5 minutes)

Recipe View 8 mins Sear the Halibut: Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the halibut steaks in the hot skillet and sear for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C). Transfer the halibut to a plate and set aside. (8 minutes)

Recipe View 5 mins Deglaze and Create the Sauce: Pour the white wine into the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, about 2-3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. (5 minutes)

Recipe View 3 mins Emulsify the Sauce: Reduce heat to low. Whisk in the cold butter, one cube at a time, until melted and the sauce is smooth and emulsified. Stir in the drained capers and the reserved tablespoon of caper brine. Season with salt and pepper to taste. (3 minutes)

Recipe View 3 mins Combine and Finish: Return the halibut steaks to the skillet and spoon the sauce over them, ensuring they are well coated. Simmer for another 1-2 minutes, allowing the flavors to meld together. (3 minutes)

Recipe View Serve: Serve immediately, spooning the remaining pan sauce over the halibut. Garnish with fresh parsley or a lemon wedge, if desired.