Butter-Basted Halibut Steaks with Capers

By LRay

Bon Appetit, January 2014, page 75.

Nutritional Information

•Calories (kcal) 400
• Fat (g) 23
• Saturated Fat (g) 9
• Cholesterol (mg) 100
• Carbohydrates (g) 1
• Dietary Fiber (g) 0
• Total Sugars (g) 0
• Protein (g) 45
• Sodium (mg) 550

Ingredients

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

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Arctic char, monkfish, or salmon steaks

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.