Briny capers are a nice accompaniment to halibut’s meaty texture. A frisee salad with warm pancetta vinaigrette or roasted baby potatoes would pair nicely with the dish.
Yield: 2 servings
Pat halibut dry, and season with salt and pepper. Heat a sauté pan on medium-high heat. Add oil, and when it is shimmering, add fish. Cook until halibut is just opaque, about 3 minutes per side.
Remove halibut from pan, and add wine, lemon juice, and capers. Reduce liquid by half, and add parsley and butter. Stir well. Pour sauce over fish, and serve immediately.
