Pan Seared Halibut in Garlic White Wine Sauce

Ingredients

• 4 halibut fillets (about 6 oz each)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 5 cloves garlic, minced
• 3/4 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers, drained (optional)
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. 1

   Remove halibut fillets from the fridge 10 minutes before cooking to take the chill off.

2. 2

   Pat the fillets completely dry on both sides with paper towels.

3. 3

   Season both sides with salt, pepper, and garlic powder.

4. 4

   Heat a large skillet over medium-high heat. Add olive oil and let it get hot and shimmering.

5. 5

   Place fillets presentation side down. Cook without moving for 3 to 4 minutes until the edges turn opaque and the bottom is golden. Flip once and cook another 2 to 3 minutes until the fish flakes easily. Transfer to a plate and cover loosely with foil.

6. 6

   Reduce heat to medium. Add 1 tablespoon of butter to the same pan. Once melted, add minced garlic and cook for about 60 seconds, stirring constantly.

7. 7

   Pour in the white wine. Let it sizzle and reduce for 2 minutes, scraping up any browned bits from the bottom of the pan.

8. 8

   Add the chicken broth and simmer for 3 to 4 minutes until the sauce reduces slightly and looks glossy.

9. 9

   Stir in the remaining 2 tablespoons of butter, lemon juice, and capers if using. Taste and adjust salt and pepper.

10. 10

    Return the halibut to the pan, spoon the sauce over the fillets, and scatter parsley on top. Serve immediately.