Pan-Roasted Halibut with Brown Butter and Capers

Ingredients

• 4 halibut fillets, 6 oz each, skin removed
• Salt, pepper
• 1 tbsp high-smoke-point oil
• 4 tbsp butter
• 2 tbsp capers, drained
• Juice of 1 lemon
• 2 tbsp fresh parsley

Method

1. Sear: Season halibut. Heat oil in an oven-safe skillet over medium-high. Sear presentation-side down 3 min until golden.
2. Roast: Flip, transfer to 400°F oven for 5–6 min until just opaque in the center.
3. Brown butter: Remove fish to plates. Place skillet on stovetop over medium heat. Add butter. Swirl as it foams, then watch carefully — the milk solids will turn from white to golden to brown (beurre noisette). This takes 2–3 min. The moment it smells nutty, immediately add capers and lemon juice (the acid stops the cooking and it will sputter dramatically).
4. Serve: Spoon brown butter, capers, and lemon over the fish. Garnish with parsley.

What You're Practicing

• Brown butter (beurre noisette): taking butter past melted to toasted milk solids
• The window between brown butter and burnt butter is about 10 seconds — watch the color and smell, not the clock
• Pan-roasting: sear → oven for even cooking of thick fillets