Pan-Fried Halibut Steak with Light Green Sauce

Recipe View Prepare the Halibut: Rinse the halibut steaks under cold water and pat thoroughly dry with paper towels. Season generously on both sides with sea salt and freshly ground black pepper. Lightly dust each steak with all-purpose flour, shaking off any excess. (5 minutes)

Recipe View Sear the Halibut: In a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat, melt the butter until shimmering. Carefully place the halibut steaks in the hot skillet, ensuring not to overcrowd the pan. Sear for 4 to 5 minutes per side, or until the fish is nicely browned and flakes easily with a fork. Remove the halibut from the skillet and set aside on a plate, keeping warm. (8-10 minutes)

Recipe View Create the Sauce: Reduce the heat to medium. Pour the white wine into the skillet, scraping up any browned bits from the bottom of the pan (deglazing). Let the wine reduce slightly for about 1 minute. Stir in the lemon juice and then the heavy cream. Simmer gently for 2 to 3 minutes, or until the sauce begins to thicken slightly. (5 minutes)

Recipe View Finish the Sauce: Stir in the chopped fresh parsley, basil, and drained capers. Cook and stir for an additional minute to allow the flavors to meld together. Taste and adjust seasoning as needed with salt and pepper. (2 minutes)

Recipe View Serve: Spoon the light green sauce generously over the pan-fried halibut steaks. Garnish with additional fresh parsley or basil, if desired. Serve immediately.