Butter-Basted Halibut Steaks with Capers

Serves: 4

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
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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
4 sprigs thyme
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.

Source: bonappetit.com

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