Butter-Basted Halibut Steaks with CapersDitte Isager
Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.
Also Try it With:
Arctic char, monkfish, or salmon steaks
Recipe information
Yield
Makes 4 servings
Ingredients
2 14–16-ounce bone-in halibut steaks (1"–1 1/4" thick)
Kosher salt, coarsely ground pepper
2 tablespoons vegetable oil
1/4 cup (1/2 stick) unsalted butter
4 sprigs thyme
2 garlic cloves, peeled, crushed
3 tablespoons drained capers
Preparation
Step 1
Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6–8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.
Step 2
Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.
Step 3
Divide halibut among plates and spoon butter sauce over.
Recipe notes
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These tiny, tangy pops of flavor are far more than just a garnish.
