1/2 T. butter

2 halibut fillets

salt and pepper to taste

1 shallot (chopped)

2 cloves garlic (chopped)

1/2 C. of white wine

2 T. capers

1 T. butter

1 lemon (zest and juice)

2 T. dill or parsley (chopped)

 

Heat the oil and melt the butter in a pan. Season the halibut with salt and pepper.  Add the halibut to the pan and cook until lightly golden brown on both sides, about 3-5 minutes per side. Set the halibut aside.  Add the shallots to the pan and sauté until tender, about 3-5 minutes.  Add the garlic and sauté until fragrant, about 1 minute.  Add the white wine and deglaze the pan. Simmer to reduce the sauce a bit. Turn off the heat and add the capers, butter, lemon and dill or parsley.

 

 

 

Yield:

Calories:

Fat:

Fiber: