Halibut with Lemon-Caper Sauce
- 4 teaspoons canola oil
- 4 5-oz. 1-inch-thick center-cut skinless halibut or cod fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 2 tablespoons low-sodium chicken broth
- 4 teaspoons fresh lemon juice
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon cold unsalted butter, diced
- 1 tablespoon chopped flat-leaf parsley
. Warm 3 tsp. oil in a 12-inch nonstick skillet over medium-high heat. Season fish with salt and pepper; add to skillet and cook until golden, 3 to 4 minutes. Carefully turn and cook until just cooked through, 2 to 3 minutes longer. Transfer to a platter and tent with foil to keep warm.
2. Add remaining 1 tsp. oil and garlic to skillet; sauté for 20 seconds. Add wine and cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Add broth; cook for 1 minute longer. Stir in lemon juice and capers. Remove skillet from heat; add butter and parsley and swirl until sauce is creamy. Spoon sauce over fish and serve.