Ingredients:

  • 4 halibut fillets (approx. 170g / 6 oz each, 1-inch thick)
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
  • 0.5 tsp smoked paprika
  • 4 tbsp unsalted high-quality butter
  • 3 cloves garlic, minced finely
  • 1 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp fresh lemon zest
  • 1 tbsp non-pareil capers, drained
  • 2 tbsp fresh Italian parsley, chopped

Instructions:

  1. Pat the 4 halibut fillets completely dry with paper towels.
  2. Sprinkle the salt, black pepper, and smoked paprika over both sides of the fillets.
  3. Add 1 tbsp olive oil to the skillet over medium high heat until the oil shimmers and barely wisps smoke.
  4. Place fillets in the pan (skin side up if they have skin). Cook for 3 to 4 minutes until a golden brown crust forms.
  5. Turn the fillets over using your fish spatula.
  6. Drop the 4 tbsp butter and minced garlic into the spaces between the fish. Cook until the butter foam subsides and smells nutty.
  7. Use a spoon to pour the bubbling garlic butter over the fillets repeatedly for 2 minutes.
  8. Pour in the 2 tbsp lemon juice and add the capers.
  9. If the fish isn't at 130°F (54°C) yet, pop the whole pan into a 400°F (200°C) oven for 2 to 3 minutes.
  10. Remove from heat, stir in the lemon zest and parsley, and spoon the pan sauce over the top.