Seared Halibut with Lemon-Caper Sauce

Pat halibut fillets dry and season both sides with freshly ground pepper. Heat olive oil and two tablespoons of butter in a large nonstick skillet over medium-high heat until the butter starts to brown. Add halibut fillets to hot skillet and cook for 4-5 minutes, then turn and cook for 3-5 minutes more. Remove the halibut to a plate and add lemon slices to the skillet. Sear briefly on both sides, then remove lemon slices to the plate with the halibut. Reduce heat to medium and sauté shallots and garlic, if using, for one minute. Add capers, lemon juice and lemon zest, then cook for one additional minute. Turn off heat and add remaining tablespoon of butter to complete the pan sauce. Return halibut, lemon slices and any juices that are on the plate to the skillet and warm for one minute. Transfer fish and lemon slices to a serving platter and top with pan sauce. Garnish with chopped parsley — and enjoy! Serves four. Adapted from theartoffoodandwine.com and epicurious.com.