Butter-Basted Halibut Steaks with Capers

by Marija Petrovic | 19/02/2014 00:19

Makes 4 servings
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.

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


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.

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.

Divide halibut among plates and spoon butter sauce over.


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