½cupwhite wineYour favorite Pinot Grigio, Sauvignon Blanc, Chardonnay or any dry white table wine will work.
Kosher salt and freshly cracked black pepperto taste
Heat the olive oil in a large skillet over medium-high heat. Fry the halibut fillets on both sides until nicely browned, about 3 minutes on each side. Remove from the pan, cover with foil; set aside.
Pour the wine into the pan. Use a spatula to scrape browned bits from the bottom of the pan. Let the wine reduce almost until there is none in the pan, then stir in the garlic, butter, and capers. Season with salt and pepper. Simmer for a minute to blend the flavors.
Place the halibut fillets back into the pan; coat with sauce. Cook until the fish flakes easily with a fork.
Serve fish immediately with the sauce from the pan poured over it.
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