Wild Alaskan Halibut

Pan-Seared Halibut with Lemon Caper Sauce

Restaurant-quality halibut in under 20 minutes

Pan-seared halibut with lemon caper sauce is the dish that proves great cooking doesn't have to be complicated. A blazing-hot cast iron skillet gives wild Alaskan halibut a gorgeous golden crust while keeping the interior perfectly moist. The quick pan sauce comes together in the same skillet with butter, briny capers, and bright lemon. This keto and gluten-free dinner takes just 15 minutes from start to plate.

Ingredients

• 4 wild Alaskan halibut portions (6 oz each), thawed
• 2 tablespoons avocado or grapeseed oil
• 3 tablespoons unsalted butter
• 3 tablespoons capers, drained and patted dry
• Juice of 1 lemon (about 3 tablespoons)
• 2 cloves garlic, thinly sliced
• Salt and freshly ground black pepper
• Fresh parsley, chopped, for garnish

Instructions

1. Dry and season: Pat halibut completely dry with paper towels (this is critical for a good sear). Season generously with salt and pepper on all sides.
2. Heat the skillet: Place a cast iron skillet over high heat for 2 minutes until smoking. Add avocado oil and swirl to coat.
3. Sear the halibut: Place halibut presentation-side down. Cook without moving for 3-4 minutes until a deep golden crust forms. Flip carefully and cook 3-4 minutes more.
4. Butter baste: Reduce heat to medium. Add 1 tablespoon butter and garlic slices. Tilt the pan and spoon the melting butter over the halibut for 1 minute. Remove halibut to a plate.
5. Make the sauce: Add remaining butter and capers to the same skillet. Cook for 30 seconds until capers are crispy and butter begins to brown. Add lemon juice and swirl to combine.
6. Plate: Spoon the lemon caper butter sauce over each halibut portion, garnish with fresh parsley, and serve immediately.