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Halibut with Lemon-Caper Sauce

Photo: Christopher Testani
Prep time 8 mins
Cook time 12 mins
Yield Serves: 4

Ingredients

  • 4 teaspoons canola oil
  • 4 5-oz. 1-inch-thick center-cut skinless halibut or cod fillets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine
  • 2 tablespoons low-sodium chicken broth
  • 4 teaspoons fresh lemon juice
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon cold unsalted butter, diced
  • 1 tablespoon chopped flat-leaf parsley

Nutrition Information

  • calories 217
  • fat 10 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 27 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 77 mg
  • iron 0.0 mg
  • sodium 404 mg
  • calcium 17 mg

How to Make It

  1. Warm 3 tsp. oil in a 12-inch nonstick skillet over medium-high heat. Season fish with salt and pepper; add to skillet and cook until golden, 3 to 4 minutes. Carefully turn and cook until just cooked through, 2 to 3 minutes longer. Transfer to a platter and tent with foil to keep warm.

  2. Add remaining 1 tsp. oil and garlic to skillet; sauté for 20 seconds. Add wine and cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Add broth; cook for 1 minute longer. Stir in lemon juice and capers. Remove skillet from heat; add butter and parsley and swirl until sauce is creamy. Spoon sauce over fish and serve.