Dinner

Pan-Seared Halibut with Charred Shishito Pepper & Brown Butter Caper Emulsion

Name: Pan-Seared Halibut with Charred Shishito Pepper & Brown Butter Caper Emulsion
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Yield: 2 servings
Ingredients: 2 halibut fillets (6 oz each), skin on, patted dry; ½ tsp kosher salt, divided; ¼ tsp black pepper, divided; 2 tbsp neutral oil; 8 oz fresh shishito peppers (about 12–16); 4 tbsp unsalted butter; 2 tbsp capers, drained & rinsed; 2 cloves garlic, thinly sliced; 1 tbsp fresh lemon juice; 1 tsp fresh thyme leaves; Fleur de sel for finishing

Thick halibut fillets seared skin-side-down until crispy, nestled beside charred blistered shishito peppers and finished with a silky brown butter and caper sauce. Pure seafood sophistication, ready in 18 minutes.

514cal 33gprotein 7gcarbs 40gfat 5min prep 13min cook 2serves

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