Butter Basted Halibut Steaks
I was gifted with a few frozen Halibut steaks. I love Halibut-wouldn’t you have guessed since it’s one of the most expensive fish? However, I prefer the filet rather than the steak. The filet is cut away from the bone as a whole piece and the steak is cut crosswise through the bone. Although many will argue that the steak is a tastier cut, I like the elegance of a filet. So that being said, I had steaks. HALIBUT steaks. And I wasn’t going to waste them. This recipe got a big thumbs up from my diners and can be made with filets or steaks-any meaty fish that has some thickness to it-sole, thick flounder, cod, snapper are just a few. A few ingredients, good technique and this dish is done.
- 2 14-16 oz. halibut steaks (1-1 ¼” thick)
- Kosher salt and fresh ground pepper
- 2 TBL. vegetable oil or CLARIFIED butter
- ¼ C. unsalted butter
- 4 thyme sprigs
- 2 garlic cloves, peeled and crushed
- 3 TBL. capers, drained and rinsed
Dry the fish with paper towels.
Season halibut with salt and pepper.
Heat the oil(or CLARIFIED butter) in a large skillet- the best is cast iron-over medium-high heat until just smoking.
Cook the halibut until golden brown-about 5-7 minutes.
Turn and cook until the second side is golden brown-about 3-4 minutes longer. Be careful not to overcook. You may need to lower the heat a little for the second side. Be aware if you are using cast iron, that the pan will retain good heat even after being turned down and you will be cooking the fish while butter basting it in the next step.
Add the ¼ cup of butter, the thyme sprigs and garlic to the pan and cook, spooning the butter over the fish until, the fish is cooked through(opaque)-about 2 minutes.
Add capers to the pan and swirl to heat the capers.
Serve immediately and top with the butter/caper mixture.