Pan-Seared Halibut
This pan-seared halibut recipe with lemon, caper, white wine, and butter sauce takes less than 20 minutes.
Yield: 4 people
Calories: 214kcal
Equipment
- No Special Equipment
Materials
- 1- pound fresh halibut skinned and cut into two equal portions
- 4 tbsp butter divided
- 1 tbsp extra-virgin olive oil
- Salt & Pepper
- 3-4 slices of lemon
- 2 tsp fresh garlic finely chopped
- ¼ cup white wine
- 2 tbsp lemon juice
- 2 tbsp capers drained
- 2 tbsp fresh flat-leaf parsley chopped
Instructions
- Season fish with salt & pepper
- In a med skillet, on medium, heat 2 tbsp of butter & the olive oil
- Once the butter starts to brown, add the fish top side down.
- Sprinkle the side facing up with salt and pepper.
- Cook for 3-4 minutes then gently flip over
- Cook the other side of the fish for 3-4 minutes
- Remove the fish from the pan, but keep it close by
- Add the lemon slices to the pan and cook for about 3-4 minutes
- While you cook the lemons, add the garlic and cook for 1 minute
- Add the wine and let evaporate.
- Then add the lemon juice, capers, and parsley.
- Cook for a minute then remove from heat and stir in 2 tbsp of butter
- Put the fish back into the pan, bring the heat to medium, and spoon the sauce over the top
- Cook for 30 seconds then move to a platter and serve.
- Serve with a cooked lemon slice and some pan sauce.
Video
Nutrition
Serving: 5oz | Calories: 214kcal | Carbohydrates: 1.3g | Protein: 32g | Fat: 9.1g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.5g | Cholesterol: 83mg | Sodium: 264mg | Potassium: 759mg | Fiber: 0.04g | Sugar: 0.03g | Vitamin A: 1567IU | Vitamin C: 20mg | Calcium: 244mg | Iron: 5mg