Butter-Basted Halibut Steaks with Capers
Print Category Halibut Thematic Stove Source Alison Romain Evaluation
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Click to enlarge ingredients
- 2 14-16-oz. bone-in halibut steaks (1"-1¼" thick)
- Kosher salt and coarsely ground black pepper
- 2 tablespoons vegetable oil
- ¼ cup (½ stick) unsalted butter
- 4 sprigs thyme
- 2 cloves garlic peeled, crushed
- 3 tablespoons drained capers
preparation
- 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.
Cook commentary
SERVINGS: 4
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.
NUTRITIONAL INFORMATION
Calories (kcal) 400
Fat (g) 23
Saturated Fat (g) 9
Cholesterol (mg) 100
Carbohydrates (g) 1
Dietary Fiber (g) 0
Total Sugars (g) 0
Protein (g) 45
Sodium (mg) 550
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