Lemon Caper Butter Halibut

Prep Time: 10 mins | Cook Time: 12 min | Course: Dinner | Serves: 4-6

Halibut with a homemade lemon caper butter. Top the cooked fish with a generous spoonful as it melts onto your plate. Thinly slice lemons deseeding with each slice. then chop them to small bite sized bits when making the butter. I found these beautiful San Francisco Bay caught halibut at Osprey Seafood in Napa.

4 halibut fillets

Garlic salt

Pepper

1 Tablespoon olive oil

3 Tablespoons lemon caper butter 

2 green onions, chopped 

Wipe the halibut dry with paper towels and season them on both sides. Preheat the skillet with olive oil over medium-high heat. Sear fillets for 3 minutes, then flip them over and cook 2-3 minutes until done to your liking. Remove them from the skillet to keep them from overcooking and drying out. Top generously with the lemon caper butter and a green onion garnish.

Lemon Caper Butter:

½ cup butter, softened

¼ cup lemon, thinly sliced, seeded, and chopped into bits

1 Tablespoon capers

1 Tablespoon Dijon whole grain mustard 

Garlic salt & pepper, ground to taste

Mix the softened butter with the lemon bits, capers, dijon, and seasoning. Store in a ramekin in the fridge.