Sunday, March 15, 2015

Butter-Basted Halibut Steaks with Capers

Ingredients

SERVINGS: 4
  • 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

    Also Try It With:

    • Arctic char, monkfish, or salmon steaks

    Instructions

    • 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.

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