Best Butter Basted Halibut Steaks With Capers Recipes

CAPERS AND HALIBUT

Capers and Halibut image

This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.

Provided by Barbara Tantrum

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
2 (8 ounce) steaks halibut
½ cup white wine
1 teaspoon chopped garlic
¼ cup butter
salt and pepper to taste
3 tablespoons capers, with liquid

Steps:

Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g

BUTTER-BASTED HALIBUT STEAKS WITH CAPERS RECIPE - (4.2/5)

Butter-Basted Halibut Steaks with Capers Recipe - (4.2/5) image

Provided by á-49298

Number Of Ingredients 7

Ingredients

2 14-16 oz. bone-in halibut steaks (1"-1 1/4" thick)
Kosher salt, coarsely ground pepper
2 Tbsp. vegetable oil
1/4 cup (1/2 stick) unsalted butter
4 sprigs thyme
2 garlic cloves, peeled, crushed
3 Tbsp. drained capers

Steps:

Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat 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. * Also Try it with: Arctic char, monkfish, or salmon steaks 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.