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Pat dry and sprinkle halibut fillets with sea salt and pepper.
Heat a large saute pan over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter and swirl to coat pan.
When the oil is shimmering add halibut fillets and sear about 5 minutes per side. Check for doneness and remove to a plate. Add lemon slices and briefly sear until softened, then set aside with fish. Wipe out the pan.
Reduce heat to medium, add 1 tablespoon olive oil and 2 tablespoons butter. Add garlic and shallots and saute for 1 minute. Add wine and reduce for 2-3 minutes, until nearly evaporated. Add capers, and 3 tablespoons lemon juice. Cook for 1 minute. Turn off the heat and swirl in remaining 2 tablespoons of butter to finish the sauce.
Put halibut fillets back into the pan, adding any juices that are on the plate. Warm for 1 minute.
In a small bowl add crab meat and 1 tablespoon lemon juice. Mix to combine
Serve halibut on a shallow plate, top with dollop of crab mixture. Spoon lemon caper sauce over top of halibut and add a sauteed lemon slice as garnish. Sprinkle with chopped parsley.