(serves 4)
What you need:
Make a lemon caper sauce from:
2 tbsp Capers - crushed with a spoon in a bowl
2 tbsp Garlic - chopped
1 pc Lemon Whole - squeezed
4 tbsp Butter
2 tbsp Sea Salt (or other salt) to taste
2 tbsp Extra Virgin Olive Oil
2 lb 4 x 6oz (or 8oz) Halibut Filet/Portions (skin on or skin off)
Make a lemon caper sauce from:
2 tbsp Capers - crushed with a spoon in a bowl
2 tbsp Garlic - chopped
1 pc Lemon Whole - squeezed
4 tbsp Butter
Baking Instructions:
Preheat oven to 375 F
Add the halibut to an oven dish.
Season it with salt and olive oil.
Add the sauce to the oven dish.
Roast in the oven for 8 - 10 minutes per inch of thickness until you reach the desired level of doneness. I recommend medium rare for the best experience.
Serve the halibut with mashed potatoes and steamed asparagus.
Pan Frying Instructions:
In a large pan, heat 2 tablespoons oil over medium-high heat.
Season the halibut with salt.
Add the halibut to the pan.
Add the sauce to the pan.
Ensure heat is at 7/10
Fry for 8-10 minutes per inch of thickness total time. (Flip it halfway through.)
Serve the halibut with mashed potatoes and steamed asparagus.
Note: Adjust the cooking times based on the thickness of the salmon fillets and personal preference for doneness. For salmon, cooking for 8-10 minutes per inch of thickness on a medium to high heat to reach a medium rare doneness is recommended.
Disclaimer: ensure the quality of your seafood before eating. See the blog for more notes on how to check for freshness via sensory test (mostly sight and smell).