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Fresh From The Sea

Lemon Caper Halibut Recipe

Rick Oruch - Monday, June 08, 2020

Pan Seared Halibut with Meyer Lemon Caper Sauce


1 pound fresh halibut, cut into 4 equal portions

4 Tbsp butter, divided

1 Tbsp extra-virgin olive oil

½ tsp kosher salt

Freshly ground black pepper

3-4 slices Meyer lemon

2 tsp finely chopped fresh garlic

¼ cup Chardonnay

2 Tbsp lemon juice

2 Tbsp capers, rinsed and drained

2 Tbsp flat leaf parsley, chopped


  1. Heat cast iron skillet over medium heat.  Place 2 Tbsp butter and the olive oil in skillet and once it starts to brown, add the fish top side down.  Sprinkle with salt and pepper.  Cook for 5 minutes, and then gently flip over.

  2. Add the lemon slices to the pan as the fish cooks and cook the fish 3-5 more minutes. Check for doneness.  Remove the fish filets to a platter with the cooked lemon slices.

  3. Keep the heat at medium and add the garlic and cook one minute.  Add the wine and cook to evaporate.  Then add the lemon juice, capers and parsley.  Cook for a minute then remove from heat and add the remaining 2 Tbsp of butter and stir to make the sauce.

  4. Put the fish into the pan along with any liquid from the platter. Bring heat back to medium and drizzle the sauce over the top and cook for 30 second.

  5. Serve each portion with a cooked lemon slice and lemon caper sauce.

Yield:  4 servings

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