Pan-Seared Halibut in Citrus Caper Beurre Blanc Recipe
Cook up this white halibut in a new Teflon™ Colours Collection pan. This photo shows a Tramontina nonstick pan in our “Hot Chili” color.
Cut the halibut into 2 even servings and brush with olive oil; season with salt and pepper. In a medium saucepan with Teflon™ nonstick coatings, sauté the fish over medium heat, turning onto both sides until golden brown. Add the onions and the wine, and cook until thick, syrupy and reduced to ¼ cup liquid. Add the citrus juices, and then add the butter 2 cubes at a time, melting each addition. Stir well and remove the sauce from the heat. Add the capers over the fish, and serve.