Pan Seared Halibut with Lemon/Caper Sauce

Most every week we get some fresh salmon from our local Farmer's Market. There's one stand that just sells fish and seafood. Recently, with shelter-in-place, we've been trying to venture out and get a second fish. We've tried sole, cod, and halibut. The halibut was the best surprise. Yes, I've had it before but it's been awhile and, when I've had it, it's been in restaurants. The surprise came from the fact that halibut is so meaty. It's meatier than chicken. It approaches pork or turkey in terms of density.

Halibut is not cheap but you don't need as much due to the meatiness. You can fill in the smaller fish portion with your sides/salads.

Once I got the halibut, I searched online for various ways to prepare it. I started with this excellent recipe and it was an instant hit in our house. We love capers and we have a lemon tree in the backyard. But when I went to make it a second time, I knew that I needed to adapt the recipe for two people.

The best pan to use for this is a carbon steel pan. You can get it pretty hot and it will brown the fish nicely. If you don't have one, you can also use cast iron or an enameled iron skillet (like Le Creuset). A traditional non-stick with work if that's all you have.

It's important to have the skin removed. If you buy from a fish market, ask them to skin it for you. Skinning halibut at home is not easy. It's best left to a professional.

However, if your halibut still has skin on one side, there is a work around. In Step 2, put the skin side down first and cook as directed. Once you flip the fish, you should be able to easily pull the skin off. You can flip the fish again to get some color and the side with the removed skin. 

Pan-Seared Halibut with Lemon/Caper Sauce 

Ingredients:

• 1/2 lb. (or slightly more) fresh halibut, skinned
• 2 tbsp. butter, divided
• 2 cloves garlic, minced
• 1 tbsp. lemon juice
• 1 tbsp. capers, rinsed
• small handful flat leaf parsley, chopped
• 1/4 cup white wine
• 1-2 tbsp. olive oil
• Kosher salt
• Freshly ground black pepper
• 2 lemon slices, as garnish

Pan Seared Halibut with Lemon Caper Sauce

Directions:

1. Rinse and dry the halibut fillet and cut into two portions. Sprinkle some salt over the top.
2. Place 1 tablespoon of butter along with some olive oil in a skillet over medium high heat. Swirl the butter around. Once fully melted and hot, add the fish, salted side down and set a timer for 5 minutes. Leave the fish untouched. Sprinkle the other side of fish with a little salt.
3. Once time is up, carefully turn over the fish and set the timer for another 5 minutes.
4. Add the two lemon slices to the pan to cook along with the fish. 
5. When time is up, use a spatula to remove the fillets to a dinner plate. Retrieve the lemon slices and place them on top of the fillets.
6. Lower heat to medium and add the minced garlic and cook for about 1 minute, stirring constantly.
7. Add the wine and cook to evaporate for a few minutes. Add the lemon juice, capers, and parsley and stir to mix.
8. Add the final tablespoon of butter to melt and stir to mix with all of the other ingredients. Use a spatula, to add the fish back to the skillet. Spoon some sauce over the top of the fish.
9. Remove fillets and plate on dinner plates. Spoon a little sauce over the top.
10. Optional: You will have leftover skillet sauce. If you are doing a side or rice, grains, or roasted vegetables, you can also add some of the lemon/caper sauce to the side dishes to tie everything together. 

Serves 2