Get the pan smoking hot so the halibut won’t stick. Let it get a good sear on the first side, which will also help it release.
Ingredients
4 Servings
2
14–16-oz. bone-in halibut steaks (1”–1¼” thick)
Kosher salt and coarsely ground black pepper
2
tablespoons vegetable oil
¼
cup (½ stick) unsalted butter
4
sprigs thyme
2
cloves garlic peeled, crushed
3
tablespoons drained capers
Preparation
Also Try it With:
Step 1
Arctic char, monkfish, or salmon steaks
Instructions
Step 2
Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6–8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.
Step 3
Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.
Step 4
Divide halibut among plates and spoon butter sauce over.
Nutrition Per Serving
Calories (kcal) 400 Fat (g) 23 Saturated Fat (g) 9 Cholesterol (mg) 100 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 45 Sodium (mg) 550