Butter-Basted Halibut Steaks with Capers
These butter-based halibut steaks with capers are seared quickly for a flavorful, golden crust. Get the pan smoking hot so the halibut won’t stick. Let it get a good sear on the first side, which will also help it release.Yield: 4 Servings
|2||14–16-oz. bone-in halibut steaks (1”–1 1/4” thick)|
|kosher salt and coarsely ground black pepper|
|2 tablespoons||vegetable oil|
|1/4 cup||( 1/2 stick) unsalted butter|
|2 cloves||garlic 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.