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SERVES 4
PREP TIME 10 Minutes
COOK TIME 12 Minutes
Halibut
4 halibut fillets (6 oz each, skinless)
Kosher salt & freshly cracked black pepper
2 tbsp neutral oil (grapeseed or canola)
2 tbsp unsalted butter
White Wine Butter Sauce
2 tbsp unsalted butter
2 tbsp finely minced shallots
1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
1/2 cup heavy cream (optional for slight richness as seen in photo)
1 tbsp fresh lemon juice
2 tbsp capers (rinsed)
1 tbsp fresh parsley, finely chopped
1 tsp fresh chives, finely chopped
Salt to taste
1. Prepare the Fish
Pat halibut completely dry.
Season generously with salt and pepper.
Let sit at room temperature for 10–15 minutes.
2. Sear the Halibut
Heat oil in a heavy sauté pan over medium-high heat.
Place halibut presentation-side down.
Sear 3–4 minutes until a golden crust forms.
Flip, add butter, and baste continuously for 2–3 minutes.
Cook until just opaque and flaky (internal temp ~125–130°F).
Remove and rest.
3. Build the Sauce
In the same pan, reduce heat to medium.
Add butter and shallots; sauté until translucent (about 1–2 minutes).
Deglaze with white wine; reduce by half.
Add cream (optional) and simmer gently until slightly thickened.
Stir in capers, lemon juice, parsley, and chives.
Season to taste.
4. Plate Like the Photo
Spoon sauce onto the plate first.
Place halibut on top.
Finish with a light drizzle of sauce over the fish.
Scatter a few whole capers for texture.
Optional: micro herbs or lemon zest for brightness.
