Butter-Basted Halibut Steaks with Capers

From the kitchen of Carly

Halibut steaks get the restaurant treatment here: a hard sear in cast iron, then a luxurious butter baste with thyme and garlic. Briny capers cut through the richness, finishing a fish dish that tastes fancy but comes together in twenty minutes.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 14–16-ounce bone-in halibut steaks (1"–1 1/4" thick)
  • 1Kosher salt, coarsely ground pepper
  • 12 tablespoons vegetable oil
  • 11/4 cup (1/2 stick) unsalted butter
  • 14 sprigs thyme
  • 12 garlic cloves, peeled, crushed
  • 13 tablespoons drained capers

Instructions

  1. Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6–8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.

  2. Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.

  3. Divide halibut among plates and spoon butter sauce over.