Wendell's Halibut with Lemon Caper Sauce

Mahina's parents went fishing in Alaska recently and shared some of their catch with us.

Wendell made this super onolicious dish using a recipe from the kitchn site.

INGREDIENTS

• 1 small lemon
• 2 cloves 

  garlic 

• 1 tablespoon 

  capers

• 4 tablespoons 

  cold unsalted butter

• 2 sprigs 

  fresh parsley

• 4 (4 to 6-ounce) skinless halibut fillets
• 1 teaspoon 

  kosher salt, plus more as needed

• 1/4 teaspoon 

  freshly ground black pepper, plus more as needed

• 2 tablespoons 

  olive oil

INSTRUCTIONS

1. Prepare the following, adding each to the same small bowl as you complete it: Finely grate the zest of 1 small lemon (about 1 teaspoon). Juice the lemon until you have 2 tablespoons. Mince 2 garlic cloves. Rinse 1 tablespoon capers well under cold running water, if salt-packed, to remove salt.
2. Cut 4 tablespoons cold unsalted butter into 4 pieces. Coarsely chop the leaves and tender stems of 2 fresh parsley sprigs (about 1 tablespoon). Pat 4 (4 to 6-ounce) skinless halibut fillets dry with paper towels. Season all over with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a large cast iron or nonstick skillet over medium-high heat until just starting to smoke, 2 to 3 minutes. Add the halibut and sear undisturbed until well browned on the bottom and the sides are cooked just past halfway up the fillets, 4 to 5 minutes. Reduce the heat to medium, flip the fillets, and cook until just cooked through and the flesh flakes easily, 3 to 5 minutes more. Transfer to a serving platter or individual plates.
4. Reduce the heat to medium-low. Add the lemon juice mixture and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the butter one piece at a time, waiting until each piece is almost completely melted before adding the next.
5. Remove the pan from the heat and stir in the parsley. Taste and season with salt and pepper as needed. Pour over the halibut and serve immediately.