This bright, tangy, and easy sauce pairs perfectly with a white fish like halibut. Serve it over rice with some oven roasted asparagus for a healthy, quick, and delicious dinner.
In a large nonstick fry pan over medium heat, melt the 2 tbsp butter with the olive oil.
Add the shallots and garlic to the pan and cook for 2-3 minutes, stirring constantly, until fragrant.
Add the wine and lemon juice and increase the heat to high. Boil until the sauce begins to thicken and reduce, about 3-5 minutes.
Stir in the parsley, capers, lemon zest, remaining 2 tbsp of butter, and season with sea salt and black pepper. Set aside while you prepare the fish. If it cools down too much, you can always reheat just before serving.
In another non-stick skillet heat 1 tbsp of olive oil on high. Once the oil is hot, add the fish. Cook for 3-4 minutes per side or until the fish is cooked all the way through. I like to serve the fish over white rice topped with lots of yummy sauce. Enjoy!
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4 halibut fillets, 5-6 oz each, rinsed, dried, seasoned with salt/pepper
2 tsp capers, rinsed
4 tbsp unsalted organic butter
1 tbsp extra virgin olive oil, plus more to cook the fish