| 4 |
(7 oz., 1" thick) halibut fillets |
| 2 |
Coarse salt and freshly ground white pepper, to taste |
| 2 |
Tablespoons canola oil |
Season halibut on both side with salt and pepper. In a 12-inch sauté pan, heat oil over medium-high heat. Cook on side of fish for about 3 minutes (until lightly browned). Turn fish, reduce heat to medum. Cook approximately 4 minutes longer, until fish is opaque in center an browned on both sides. Set aside and cover to keep warm.
| 1/4 |
Cup Sauvignon Blanc or other dry white wine |
| 2 |
Tablespoons fresh lemon juice, or to taste |
| 1/2 |
Cup unsalted butter, cut into 1/2" slices |
| 2 |
Scallions, white part only, finely sliced on the bias |
| 1 |
Tablespoon capers, drained and rinsed |
| 1 |
Large ripe tomato, peeled, seeded, and cut into 1/4" dice |
Pour off any oil in pan and add wine and lemon juice. Raise heat to high and deglaze pan by scraping the bottom of the pan with a wooden spoon. Cook until sauce reduces by half, about 2 minutes. Reduce heat and stir in butter, one slice at a time. Add scallions, capers and tomato. Season with salt and pepper and pour over fish on platter. Serve immediately.
