Halibut Piccata

Credit to Giada deLaurentis

• 1 12 oz portion halibut

• Sea salt and freshly ground black pepper

• 6 tablespoons unsalted butter

• 5 tablespoons extra-virgin olive oil

• 1/3 cup fresh lemon juice

• 1/2 cup chicken stock

• 1/4 cup brined capers, rinsed

• 1/3 cup fresh parsley, chopped

 Season Halibut with salt and pepper. Dredge in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add halibut and cook for 3 minutes. When fish is browned, flip and cook other side for 3 minutes or until cooked through. Remove and transfer to plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return halibut to the pan and simmer for 5 minutes. Remove halibut to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over halibut and garnish with parsley.