Source: dLife

Seared halibut with a buttery wine and caper sauce.

Servings

1 tbsp extra virgin olive oil
2 raw halibut fillets (~ 8oz each)
0.5 cup white wine
1 tsp minced garlic
0.25 cup Butter, light, unsalted
1 pinch salt and pepper (to taste)
3 tbsp capers , with liquid

1 Heat the olive oil in a large skillet over medium-high heat.
2 Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
3 Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom.
4 Let the wine reduce to almost nothing, then stir in the garlic, butter and capers.
5 Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
6 Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork.

Serve fish immediately with the sauce from the pan poured over it.