Pan-Seared Halibut with Lemon Caper Butter Sauce

Groceries |

For the Halibut:

• 4 halibut fillets (about 6 ounces each)
• Salt and pepper, to taste
• 3 tablespoons Foodie Tasting Room Meyer Lemon EVOO* 
• 2 tablespoons salted butter

For the Lemon Butter Sauce:

• 4 tablespoons salted butter
• 3 garlic cloves, minced
• 1/4 cup dry white wine (Sauvignon Blanc)
• 1 lemon, juiced (about 2 tablespoons)
• 3 tablespoons capers
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

The steps to follow |

1. Prepare the Halibut:

   • Pat the halibut fillets dry with paper towels. Season both sides with salt and pepper.

2. Sear the Halibut:

   • Heat the olive oil in a large skillet over medium-high heat.
   • Once the oil is hot, add the halibut fillets to the skillet, skin-side down if applicable.
   • Cook for about 4-5 minutes on one side until the edges are opaque and golden brown.
   • Carefully flip the fillets and add the 2 tablespoons of butter to the pan. Continue cooking for another 3-4 minutes until the fish is opaque throughout and flakes easily with a fork.
   • Remove the halibut from the skillet and keep warm.

3. Prepare the Lemon Butter Sauce:

   • In the same skillet, reduce the heat to medium and add the 4 tablespoons of butter.
   • Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant.
   • Pour in the white wine and lemon juice, and let it simmer for 2-3 minutes, allowing the sauce to reduce slightly. 
   • Stir in the chopped parsley, capers, and season with salt and pepper to taste.

 *can be purchased at Foodie Tasting Room

Wine Pairing | Sauvignon Blanc is an ideal pairing due to its high acidity and citrus notes, which complement the lemon butter sauce. It often has herbaceous and mineral undertones that match well with the delicate flavor of the halibut.