Pan Seared Halibut with Lemon Butter Caper Sauce

SHOP (4 to 6 Servings)
Fresh Halibut (2 pounds filets or bone in steaks)
Grape Seed, Avocado or other high smoke point oil
Butter (About 4 tablespoons – 1/2 stick)
Capers (1/4 cup)
Lemon (1 large for juice and zest)
Fresh Thyme (6 sprigs stems removed)
Garlic Cloves (6 large peeled and crushed)
Kosher Salt & Fresh Ground Pepper

PREP (20 minutes)
Zest and juice Lemon into small bowl
Peel and smash Garlic Cloves
Season Halibut with S&P on both sides
Heat Oil in cast iron skillet on medium high just until oil smokes (2-3 mins)
Place fish into pan and cook 4 to 5 minutes depending thickness
Should be browned on bottom and cooked half way up the sides
Reduce heat to Medium, flip fish and cook other side about 3 to 5 minutes
Remove fish to a platter or plate and reduce heat to low
Add Lemon mixture, butter, garlic, thyme and capers while stirring to create the pan sauce
Tilt skillet and spoon browning butter on fish
Return fish to skillet and baste filets with pan sauce including any brown bits from searing
Serve immediately

ACTION (5 minutes)
Cut filets or steaks to serving portions if needed
Spoon butter sauce and capers over servings