In a small bowl, combine the garlic powder, salt, and pepper. Set aside. Pat the halibut filets dry with a paper towel, then season both sides with the seasonings.
½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 pound halibut
Heat a medium skillet over medium heat. Add the butter, oil, and fish. Cook the fish for 3 to 4 minutes on each side or until the center is opaque. Remove from the pan to a waiting plate.
Carefully pour the wine into the hot pan, and use a wooden spoon to scrape the browned bits from the pan. Add the lemon juice and stir to combine. The liquid should be bubbling at a simmer but not boiling.
½ cup dry white wine, 2 tablespoons lemon juice
Adjust the heat to low, and add the heavy cream. Continue stirring, and cook for an additional 3 to 5 minutes until the liquid has reduced and thickened. Add the capers, stir to combine, and remove from heat.
½ cup heavy cream, 1 tablespoon capers
Drizzle the sauce over the fish and serve immediately.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 4-ounces of pan seared halibut. Actual calories will vary.*Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.*For more information and tips, please refer to the post.