Pan-Seared Halibut with Lemon Butter Wine Sauce

Lemon and butter to me are the best pairing for any fish and who doesn't like a little wine for the ultimate comfort.

1 lemon, freshly squeezed
¼ cup olive (1 mL)
1 tsp. sea salt (5 mL)
1 tsp. black pepper, freshly ground (5 mL)
2 cloves garlic, finely minced
4 (4 oz each) halibut fillets (113 g)
3 Tbsp. unsalted butter, room temperature (45 mL)
1 lemon, freshly zested and juiced
¼ cup fresh parsley, minced (60 mL)
¼ cup dry white wine, optional (60 mL)

In medium bowl, whisk together the juice of 1 lemon, olive oil, salt, pepper and garlic. Add the fish to the marinade, cover and place in fridge for at least 30 minutes or overnight.

In small bowl, use a fork to mash together 4 Tbsp. (60 mL) of the butter, the zest and juice of 1 lemon, parsley, and white wine if using. This will create a thick sauce.

In large skillet over medium heat, melt remaining 4 Tbsp. (60 mL) butter. Remove fish from marinade, allowing excess sauce to drip off. Place fish in skillet and cook about 5 minutes per side, until cooked through and it flakes easily when pulled with a fork. Remove from the heat and top with a scoop of the lemon butter mixture. Serve immediately.

Makes 4 servings.