Halibut with Brown Butter Grapes and Capers

Halibut seared on the stovetop to 145°F and topped with brown butter, softened grapes, capers, lemon juice, and parsley.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb halibut fillets
• 1 cup seedless grapes
• 3 tbsp unsalted butter
• 2 tbsp capers
• 1 tbsp lemon juice
• 2 tbsp fresh parsley
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 tbsp olive oil

Cooking instructions

1. Pat the halibut dry and season both sides with the salt and pepper. (about 2 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the halibut and sear for 3 to 4 minutes per side, or until the thickest part reaches 145°F and the fish flakes easily. Transfer to plates. (about 8 min) — Medium-high heat; 145°F fish
3. Reduce the heat to medium and add the butter to the skillet. Cook, swirling the pan, until the butter turns golden brown and smells nutty, about 2 minutes. (about 2 min) — Medium heat
4. Add the grapes and capers. Cook, stirring gently, until the grapes soften and the capers are warmed, about 2 to 3 minutes. (about 3 min) — Medium heat
5. Stir in the lemon juice and parsley, then spoon the brown butter grape mixture over the halibut. (about 1 min)