1 halibut steaks, bone in (1″ – 1 1/4″ thick)
Kosher salt and coarsely ground pepper
1 – 2 tbsp vegetable oil
1/4 cup (or less) unsalted butter
2 garlic cloves, peeled, crushed
3 tbsp drained capers
Rinse halibut with cool water and pat dry. Season both sides with salt and pepper. Heat oil in a non-stick skillet over medium-high heat. Cook halibut until golden brown, 6-8 minutes. Turn and cook other side, abut 4 minutes. Lessen the time for thinner steaks.
Remove the fish from the pan. Add butter and garlic to pan. Add capers. Spoon over fish.
Adapted from Alison Roman’s epicurious.com recipe.