Prep time: 5 minutes Cook time 13 minutes
2 14-16–ounce bone-in halibut steaks (1”- 1 1/4 “ thick) (can use filets instead if you wish)
Kosher salt, coarsely ground pepper
2 tablespoon vegetable oil
¼ cup (1/2 stick) unsalted butter
2 sprigs of fresh thyme
2 garlic cloves, peeled, crushed
3 tablespoons drained capers
Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron (but non-stick will work). Cook halibut until golden brown, 6-8 minutes. Turn and cook until the other side of the fish is golden brown, about 4 minutes longer.
Add butter, thyme sprigs, and Garlic to the pan and cook, tilting the pan and spooning butter over the 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. Serve with Zucchini Patties and a Caesar salad.
Enjoy with Iron Hub Roussanne.