Ingredients:

  • 4 Halibut fillets (170g each)
  • 1 tbsp Avocado oil
  • 1.5 tsp Kosher salt
  • 0.5 tsp Freshly cracked black pepper
  • 2 tbsp Unsalted butter, cold and cubed
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, minced
  • 1/4 cup Dry white wine
  • 2 tbsp Non pareil capers, drained and rinsed
  • 1 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 1 tbsp Fresh Italian parsley, chopped

Instructions:

  1. Dry the fish. Use paper towels to press firmly on all sides of the 170g halibut fillets. Note: Surface moisture is the enemy of a golden crust; it creates steam instead of a sear.
  2. Season generously. Sprinkle the 1.5 tsp kosher salt and 0.5 tsp pepper over both sides of the fillets.
  3. Heat the pan. Add 1 tbsp avocado oil to a large skillet over medium high heat until it shimmers and wisps of smoke appear.
  4. Begin the sear. Place the fillets in the pan, skin side up (or the prettier side down). Sizzle 4 minutes without moving them until a golden crust forms.
  5. The gentle flip. Turn the fillets over carefully. Cook 3 more minutes until the fish feels firm but still has a slight give.
  6. Rest the protein. Remove the halibut to a plate and tent loosely with foil. Note: This allows the juices to redistribute so they don't run out when you cut into it.
  7. Sauté aromatics. Reduce heat to medium. Add the minced shallot and garlic to the remaining oil. Cook 1 minute until fragrant and translucent.
  8. Deglaze the skillet. Pour in 60ml white wine. Scrape the bottom of the pan with a wooden spoon to release all those flavorful brown bits.
  9. Reduce and brighten. Add the 30g capers, lemon juice, and zest. Simmer 2 minutes until the liquid reduces by half.
  10. Emulsify the sauce. Turn off the heat. Whisk in the 28g of cold, cubed butter one piece at a time until the sauce becomes velvety and thick.
  11. Final touch. Stir in the fresh parsley and spoon the sauce generously over the rested halibut.