Step 1

In a large, shallow dish, combine garlic, lemon juice, wine and olive oil.

Step 2

Use a sharp knife to cut halibut into 4 portions. Place portions into the dish with the marinade, turning to coat. Refrigerate for 20-30 minutes.

Step 3

Heat 1 tbsp olive oil in a large nonstick skillet over medium heat.

Step 4

Remove halibut from the marinade and season with salt and pepper. Place in the hot pan and cook until a golden crust forms on the bottom of the fish, about 3-5 minutes. Try not to move the fish around the pan a lot until the crust forms to decrease sticking.

Step 5

Flip fish and cook in the other side until cooked through.

Step 6

Add butter to the pan and let it melt, then spoon it over the top of the fish.

Step 7

Serve halibut with lemon slices.