flat leaf parsleyFinely chopped for garnish (optional)
Sear the Halibut
Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat. Season the halibut fillets with salt and pepper and sear on each side. It will take about 3 minutes on each side, depending on the size and thickness of the fillet. Remember, the fish will finish cooking in the sauce. Try to shoot for an internal temperature of 120-125 degrees F.Remove the fillets from the pan, cover with foil, and set aside.
Make the Caper Butter Sauce
Pour the wine into the pan. Use a spatula to scrape browned bits from the bottom of the pan. Let the wine reduce by half. This will allow the alcohol to cook out of the panStir in the garlic, butter, lemon juice, and capers—season with salt and pepper. Simmer over medium heat for 1-2 minutes to blend the flavors of the ingredients. Then stir in the lemon zest. Place the halibut fillets back into the pan; spoon over the sauce to coat. Cook until the fish flakes easily with a fork and reads 135 degrees F internally.
Serve fish immediately with the sauce from the pan poured over it. Sprinkle with fresh parsley and serve with lemon wedges if desired.
Frozen fillets should be thawed completely. Rinse and pat dry with a paper towel.
For best results, use fillets equal in size, so they cook evenly.
Allow fish to release from the bottom of the skillet before trying to flip. Check a corner; if the fish does not come up easily, wait 30 seconds and try again. This will prevent the fillet from tearing.
Use an instant-read meat thermometer to read the temperature of the fish. A 1-inch thick fish fillet typically takes about 4-5 minutes on each side to reach 135 degrees F.
A fish spatula is excellent for getting up under the fish to flip it or remove it from the pan.
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