Halibut with wine and caper sauce
1 1/2 lbs Halibut cut into small pieces approx. 4” by 2” leaving similar thickness in each piece so they will cook uniformly.
1 tbls olive oil
2 tbls butter
Lemon slices 1/2 to 1 slice per piece of halibut
2 - 4 cloves of garlic diced
2-3 tbls drained capers
1 cup white wine
salt & pepper
1/8 tsp pepper flakes
parsley optional
Heat pan to medium high add olive oil and 1 tbls of the butter. When melted add in the Halibut pieces. lightly salt and pepper halibut. cook 3-5 min depending on thickness.
Turn halibut and rearrange as necessary for individual thickness of pieces. Add in the lemon slices. lightly salt and pepper again. remove pieces as they reach preferred cooked status and set on plate. This is why I like to cut the halibut to smaller pieces allows for proper doneness and removal of each section to avoid overcooking the thin pieces. Turn the lemon after about a minute.
After all halibut has been removed from the pan add the other 1 tbls of butter to the pan and melt, add in diced garlic and cook until slightly brown. Be careful not to splatter yourself with the oil/butter when you add in the capers and wine. Stir the garlic, capers and wine add in pepper flakes. Let the sauce reduce for about 3 minutes continue to stir.
Place the Halibut on the plate add lemon slice and spoon over some of the sauce on each piece, top with a little parsley and serve.
