Butter-Basted Halibut Steaks with Capers

Name: Butter-Basted Halibut Steaks with Capers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps drained capers; 2 garlic cloves, peeled, crushed; 794 grams 14–16-ounce bone-in halibut steaks (1–1 1/4 thick); 4 servings Kosher salt, coarsely ground pepper; 4 sprigs thyme; 59 milliliters (1/2 stick) unsalted butter; 2 Tbsps vegetable oil

Butter-Basted Halibut Steaks with Capers is From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Season halibut with salt and pepper.

Ingredients you will need

Salt And Pepper

Halibut

Heat oil in a large skillet, preferably castiron, over medium-high heat until beginningto smoke. Cook halibut until goldenbrown, 6–8 minutes. Turn and cook untilother side of fish is golden brown, about4 minutes longer.

Ingredients you will need

Halibut

Fish

Cooking Oil

Equipment you will use

Frying Pan

Add butter, thyme sprigs, and garlicto pan and cook, tilting pan and spooningbutter over fish, until halibut is opaquethroughout and butter is brown, about2 minutes.

Ingredients you will need

Fresh Thyme

Halibut

Butter

Fish

Equipment you will use

Frying Pan

Add capers; toss in butter towarm through.

Ingredients you will need

Butter

Capers

Divide halibut among plates and spoonbutter sauce over.

Ingredients you will need

Halibut

Sauce

Arctic char, monkfish, or salmon steaks

Ingredients you will need

Salmon Steak

Monkfish

Equipment

Frying Pan

Ingredients

Servings:

3Tbsps

drained capers 2

garlic cloves, peeled, crushed 794grams

14–16-ounce bone-in halibut steaks (1"–1 1/4" thick)4servings

Kosher salt, coarsely ground pepper 4sprigs

thyme 59milliliters

(1/2 stick) unsalted butter 2Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.