Ingredients
Scale
- 24 ounces Fresh halibut, skinless, cut into 4 equal fillets
- ½ teaspoon Black pepper
- ½ teaspoon Sea salt
- 2 Tablespoons Extra virgin olive oil, divided
- 6 Tablespoons Unsalted butter, divided
- 1 small Lemon, sliced
- 3 Tablespoons Garlic, minced
- 1 Tablespoon Shallots, minced
- ½ cup Dry white wine (Chardonnay or Sauvignon Blanc)
- 2 Tablespoons Capers, drained
- 4 Tablespoons Lemon juice, divided
- 1 Tablespoon Flat-leaf parsley, finely chopped
- ¼ cup Crab meat, shredded
Instructions
- Pat the halibut fillets dry and season with salt and pepper.
- Heat a sauté pan over medium-high heat with olive oil and butter.
- Sear the halibut for about 5 minutes on each side until golden.
- Sear lemon slices in the same pan for about a minute.
- Sauté minced garlic and shallots in olive oil and butter until fragrant.
- Add white wine to reduce and concentrate flavors.
- Stir in capers and lemon juice, then swirl in remaining butter.
- Warm halibut fillets in the sauce for about a minute.
- Combine crab meat with lemon juice for a topping.
- Serve halibut topped with crab mixture and lemon caper sauce, garnished with parsley.
Notes
Pat halibut dry for a better sear.
Use fresh ingredients for enhanced flavor.
Adjust capers for a milder taste if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Seafood
Nutrition
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 0
- Protein: 29
- Cholesterol: 80