4 tablespoons unsalted organic butter, divided into 2 tablespoon groupings + more for the rice
1 tbsp extra virgin olive oil, + more for pan-searing the fish
3 small shallots or 1/4 yellow onion, peeled and minced
2 garlic cloves, peeled and thinly sliced
2/3 cup dry white wine
1 1/2 small lemons, juiced
2 teaspoons capers, rinsed
2 tablespoons fresh Italian parsley, finely chopped
Zest from 1 small lemon
4 halibut fillets, 5-6 oz each, rinsed, dried, seasoned with salt/pepper
Freshly ground black pepper
Optional: 4-6 cups cooked basmati rice tossed with unsalted butter and seasoned with sea salt
In a medium sauté pan over medium heat, melt 2 tablespoons of unsalted butter with 1 tablespoon olive oil. Add the shallots and garlic and cook for 2-3 minutes, stirring constantly, until fragrant. Add the wine and lemon juice and increase the heat to high. Boil until the sauce begins to thicken and reduce, about 5-7 minutes.
Stir in the capers, parsley, lemon zest, remaining 2 tablespoons of butter, and season with sea salt and black pepper. Set the sauce aside while you prepare the fish. If it cools down too much, you can always reheat just before serving. (You can also make the sauce a day ahead and store it in an airtight container in the fridge until you are ready to use.)
In a medium non-stick skillet, heat 2 tablespoons of olive oil on medium-high. Once the oil is hot, add the fish. Cook for one minute with the lid off and then cover the fish with a lid for an additional 2-3 minutes. Remove the lid, flip the fish, and repeat the process on the second side, cooking the fish through. Pour the lemon sauce into the pan where the fish has been cooking and let it sit together for a minute or two. Serve the fish over white rice that has been tossed with unsalted butter and sea salt.