Pan-Seared Halibut with Lemon-Caper-Butter Sauce
Halibut is such a lovely fish to cook because its flavor and texture are light and delicate. It can be a little pricey, however, so if you want to, you can substitute almost any other fish fillet in this recipe.
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 - 1 1/2 lb. halibut fillet or use mahi mahi, sole, catfish, flounder, cod, or salmon
- 1/4 tsp. salt or to taste
- 1/8 tsp. black pepper or to taste
- 1 Tbsp. butter
- 2 Tbsp. fresh flat leaf parsley chopped
- 1 lemon juice only, 3 – 4 Tbsp.
- 1 - 2 Tbsp. capers to taste
Instructions
- Heat the oil in a large nonstick skillet over medium heat, and when it is hot, add the fish and season it with a dash of salt and pepper. Sear it (cook without moving it) for 2 – 3 minutes, depending on the thickness of the fish until it is lightly browned on the bottom.
- Flip it, season it with salt and pepper, and cook it on the other side for 2 – 3 minutes.
- Transfer the fish to a clean plate, cover it loosely with foil to keep it warm, and add the butter to the pan. When it is melted, add the parsley, lemon juice, and capers, and cook them for 1 – 2 minutes until the sauce thickens a bit.
- Push the sauce to the side, return the fish to the pan for a minute to warm it, top it with the pan sauce and serve it immediately.
Slow Cooker Directions
- Cut the fillets, if needed, to fit into the slow cooker. Place each piece of fish on an individual square of aluminum foil large enough to fold into a packet. Season the fish with salt and pepper, drizzle with lemon juice, dot with butter, and top with the parsley and capers. Fold the foil around the fish to make packets. Place the packets in the slow cooker, stacking as needed, then cook on low for 6 - 7 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Chop the parsley, juice the lemon.
Scramble Flavor Booster: Saute a clove of minced garlic or a minced shallot with the pan sauce. Serve with lemon slices.
Tip: Don’t let fresh herbs go to waste if you’ve only used a portion of what you’ve purchased. Just rinse, drain, dry, and chop them and put them in a freezer-safe bag. You can pull them out of the freezer and add them as needed to soups, pastas, and sauces.
Nutritional Information Per Serving (% based upon daily values): Calories 184, Total Fat: 9g, 14%; Saturated Fat: 3g, 13.5%; Cholesterol: 44mg, 14.5%; Sodium: 230mg, 9.5%; Total Carbohydrate: 1g, 0.5%; Dietary Fiber: 0g, 0%; Sugar: 1g; Protein: 24g
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