BUTTERED HALIBUT STEAKS & CAPERS
HALIBUT CAN TEND TO BE A TOUGH FISH TO COOK WITHOUT USING EXCESS OIL, WHICH IS WHAT MAKES THE TITANIUM ELITE COOKWARE INCREDIBLE FOR RECIPES LIKE THIS. SERVE THIS UP WITH A SIDE OF MASHED POTATOES OR RICE AND YOU WILL DINE WITH ELEGANCE AND SATISFACTION.
ALISON ROMAN BON APPÉTIT JANUARY 2014
2 14–16-ounce bone-in halibut steaks (1"–1 1/4" thick)
Kosher salt, coarsely ground pepper
2 tablespoons vegetable oil
1/4 cup (1/2 stick) unsalted butter
4 sprigs thyme
2 garlic cloves, peeled, crushed
3 tablespoons drained capers
1.)Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6–8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.
2.)Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.
3.)Divide halibut among plates and spoon butter sauce over.