Ingredients:

  • 4 (6 oz each) Halibut Fillets (Skinless, 1 to 1.5 inches thick)
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp High Heat Cooking Oil (Grapeseed, canola, or light olive oil)
  • 6 Tbsp Unsalted Butter (Cut into cubes)
  • 2 Tbsp Capers (Drained, non-pareil size preferred)
  • 2 Tbsp Freshly Squeezed Lemon Juice
  • 3 Tbsp Fresh Parsley (Flat-leaf, finely chopped)

Instructions:

  1. Pat and Season: Remove the halibut from the refrigerator 15 minutes before cooking. Pat the fillets thoroughly dry using paper towels—this is absolutely crucial for a good crust. Season both sides generously with salt and pepper.
  2. Heat the Pan: Place a heavy-bottomed pan (cast iron or stainless steel) over medium-high to high heat. Add the high-heat cooking oil. The oil should shimmer, but not smoke vigorously.
  3. Sear the Fillets: Carefully place the halibut fillets in the hot oil, ensuring they are not touching. Leave them undisturbed for 4 minutes to allow a golden crust to form. Do not try to move the fish.
  4. Flip and Finish: Gently flip the fish. Reduce the heat to medium. Continue cooking for another 4 to 6 minutes, depending on the thickness. The fish is done when it is opaque throughout and the internal temperature reaches 145°F (63°C).
  5. Rest: Remove the fish immediately and place it on a warm plate or platter. Tent loosely with foil while you prepare the sauce.
  6. Brown the Butter: Wipe out the searing pan, or use a clean small saucepan. Place the cubed butter over medium heat. Allow the butter to melt completely.
  7. Monitor Closely: The butter will foam. Swirl the pan occasionally. Once the milk solids turn an amber-brown color and the butter smells intensely nutty (like toasted hazelnuts), remove it immediately from the heat to prevent burning.
  8. Flavour the Sauce: Stir in the drained capers. Immediately add the fresh lemon juice (the acid halts the browning process). Stir in the fresh parsley. Taste and adjust the seasoning if necessary.
  9. Plate and Garnish: Place the rested halibut fillets on serving plates. Generously spoon the warm brown butter sauce over the fish. Serve immediately.