Pan Seared Halibut with Lemon Caper Sauce…

Halibut is a bit pricey, but it is a delicious, mild, good for you fish.

I have an easy, delectable recipe.


1 pound fresh halibut skin removed and cut into two equal portions.

4 tablespoons butter

1 tablespoon EVOO

Fresh  ground  black pepper

34 slices lemon. Meyer lemons are preferred

2 teaspoon fresh shallot or garlic, finely chopped

¼ cup dry white wine

2 tablespoons lemon juice

2 tablespoon capers drained

With this recipe no fishy prep work is needed.

Heat a cast iron skillet. I place the pan in the oven at 500 degrees for 10-15 minutes to preheat. I pour in a tablespoon of EVOO and spread it around the skillet with a piece of paper towel before preheating.

Take the skillet out of the oven and melt 2 tablespoons of butter until the butter begins to brown.

Place Halibut top side down and sauté for 5 minutes.

Flip with a spatula so Halibut does not break apart and sauté for another 5 minutes.

Place 4 slices of lemon in the pan after flipping.

While the fish is cooking cut up shallots or garlic and brown in 2 tablespoons of butter.

While shallots/garlic is browning pour in 1/4 cup of dry white wine. Reduce the wine over a medium flame.

Add black pepper, 2 tablespoons of drained capers,  and 2 tablespoons of fresh lemon juice.

When Halibut is done leave in skillet and spoon caper, shallot, wine mixture over fish.

Remove Halibut and serve up a delish meal.

One Comment

  1. Lorraine Kweskin says:

    Toby, this sounds delicious and, I just happen to have some halibut to make for dinner tonight! I’m thinking any similar white fish would work, yes?

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