Halibut with Capers

 Fresh halibut is available right now, and this is an easy, stove-top preparation.

HALIBUT WITH CAPERS

INGREDIENTS

1 tablespoon olive oil

2 (8 ounce) halibut steaks

1/2 cup white wine

1 teaspoon chopped garlic

1/4 cup butter

Salt and pepper to taste

3 tablespoons capers, with liquid

DIRECTIONS

Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.

Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.

Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.

DONNA'S NOTES: I would not add salt to the sauce. The capers are salty enough; if you prefer more, add it at the table. You can guess, by now, that I don't use wine in this; chicken broth is my preferred substitute, and it works very well in this recipe. I do not use medium-high heat for much of anything, and especially not for fragile fish! If you've cooked the halibut enough to brown it, it probably doesn't need any further cooking in the sauce; I just pour the sauce over the fish as I serve it. This has an excellent flavor and is incredibly easy!!