Pan-Seared Halibut with Brown Butter, Capers and Lemon

Ingredients

Instructions

1. 1

   Pat the halibut fillets very dry with paper towel so they sear instead of steam. Season both sides evenly with the salt and black pepper. Finely slice the garlic, strip the thyme leaves, and cut the lemon in half; juice one half and cut the other half into wedges for serving.

2. 2

   Heat a large frying pan over medium-high heat for about 1 minute, then add the olive oil. When the oil shimmers, lay in the halibut fillets and cook without moving them for 3 to 4 minutes, until the underside is well browned and the fish releases easily from the pan.

3. 3

   Flip the fillets carefully and add the butter to the pan. Lower the heat to medium. As the butter melts and foams, tilt the pan and spoon it over the fish for 2 to 3 minutes. The halibut is done when it is opaque and flakes easily at the center, or reaches 52-55 C in the thickest part.

4. 4

   Add the capers, sliced garlic, thyme leaves, and 2 tsp lemon juice to the pan. Cook for 30 to 60 seconds, swirling the pan, until the butter smells nutty, the capers sizzle, and the garlic is fragrant but not browned. If the butter darkens too fast, briefly lift the pan off the heat.

5. 5

   Transfer the halibut to plates and spoon the brown butter, capers, and garlic over the top. Serve immediately with the lemon wedges for squeezing over at the table.

Nutrition per serving

Notes

• •For beginner-friendly cooking, choose fillets about 2.5 cm thick so they cook evenly and quickly.
• •Dry fish is the key to a good sear; moisture will make the fish stick and pale instead of brown.
• •A stainless steel or heavy nonstick pan works well. If using nonstick, you will get slightly less browning but easier handling.
• •Good side dishes include steamed green beans, sauteed spinach, or boiled new potatoes.
• •If your capers are very salty, rinse and drain them before cooking.

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