Pan-Seared Halibut

Halibut seared on one side and never flipped. Hot Lemon Pepper butter spooned over the top does the rest. Finished with capers.

You'll need: 12-inch stainless steel skillet, thin fish spatula, meat thermometer

Ingredients

• 4 halibut fillets, skinless, about 6 oz each and 1 inch thick, patted very dry
• 1 1/2 tbsp Mama Nina Mix, for the fish
• 2 tbsp neutral oil, avocado, canola, or vegetable
• 3 tbsp unsalted butter or ghee
• 2 tsp Lemon Pepper Mix, for the basting butter
• 2 tbsp capers, drained and rinsed
• 1 lemon, half juiced, half cut in wedges
• 1 tbsp fresh parsley, chopped (optional)

Method

1. Pat the halibut very dry with paper towels. Tip: Dry fish sears. Wet fish steams and sticks.
2. Season the fillets all over with 1 1/2 tbsp Mama Nina Mix right before cooking.
3. Heat the oil in the skillet over medium-high until it shimmers. Tip: Medium-high, not smoking hot — the garlic in the Mix scorches in a smoking pan.
4. Lay the fillets in. Cook 4 minutes without moving them, until the bottoms are golden.
5. Turn the heat to medium. Add the butter and 2 tsp Lemon Pepper Mix.
6. Tilt the pan and spoon the foaming butter over the tops of the fish, again and again, for 4–5 minutes. The fish is done when the tops turn white and it reads 145°F in the center. Tip: No flipping. The hot butter cooks the top while the pan cooks the bottom.
7. Take the pan off the heat. Stir the capers and the lemon juice into the pan butter.
8. Add the parsley. Serve hot, with lemon wedges and the caper butter spooned over.

Good to know: Capers are packed in brine and bring salt. Rinse them first.

Don't be salty.