1 1/2 pounds halibut steaks (2), cut 1-inch thick
4 teaspoons chopped fresh rosemary leaves
* salt and black pepper, to taste
1 tablespoon garlic, minced
1 tablespoon fresh lemon juice
3 tablespoons butter, divided
1/2 cup dry white wine
2 tablespoons capers
Remove rosemary leaves from stems and chop. Sprinkle 1 teaspoon rosemary over each side of halibut steaks, pressing to adhere. Season both sides with salt and pepper.
Chop garlic very finely to mince. Squeeze fresh lemon juice.
Heat a large skillet over Medium-High heat 3 minutes. Melt 1 tablespoon butter in skillet and cook halibut 4 minutes per side, or until fish turns from translucent to opaque (white) and begins to pull away from the bone in center. Remove to a platter and cover to keep warm.
Add wine to skillet and simmer 1 to 2 minutes; scrape and stir in any bits from bottom of skillet. Add garlic and melt 2 tablespoons butter in skillet. Stir in capers and lemon juice. Remove from heat.
Cut halibut into portions; remove bone from center and skin from edges. Pour sauce over fish and serve.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!