Ingredients:

  • 1 pound halibut cheeks (450g)
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter (30g)
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice (30 ml)
  • 2 tablespoons capers, rinsed (30g)
  • 1 tablespoon fresh parsley, chopped (15g)

Instructions:

  1. Pat the halibut cheeks dry with a paper towel and season both sides with salt and pepper.
  2. Heat olive oil in a non-stick skillet over medium-high heat. Add halibut cheeks and sear for 3-4 minutes per side until golden brown. Remove from pan and keep warm.
  3. In the same skillet, reduce heat to medium and add butter. Add garlic and sauté until fragrant (about 30 seconds). Stir in lemon zest, lemon juice, and capers; cook for another minute. Remove from heat and stir in fresh parsley.
  4. Plate the halibut cheeks and drizzle with the lemon-caper sauce.