Butter-Basted Halibut Steaks with Capers

PPS: I'm googling around and finding 3 mins a side cooktimes. Not 12 mins overall! Whups! Sad that I ran into this recipe first. Epicurious was reputable to me. Wrecked my meal with the wrong cooktime info.

• JeffOYB

• mi

• 5/13/2021

PPS: Whups, my bad. I should've read the reviews. I see others saying 2.5 mins per side. Makes sense. REWRITE THIS RUINOUS RECIPE NOW!!! STOP WRECKING DINNERS!

• JeffOYB

• MI

• 5/12/2021

PS: Actually, dry as a bone and tough. I did 5 and 5 but this recipe suggests 6 and 10 plus 2? What, does meat come out nice'n'tender on the other side of ruined if you just cook it even longer? Um, don't think so.

• JeffOYB

• MI

• 5/12/2021

I'm liking this, but... I had a 1.25" steak. Cooked med-hi 5 mins a side. Result was white, somewhat tough, dryish meat. Still tasty enough, though. What is with this "translucent" look? Should I have cooked it longer? I rather doubt it. At least it wasn't ruined.

• JeffOYB

• Michigan

• 5/12/2021

This is such a great recipe - so simple and quick, but the resulting flavours are complex and lovely. I find that the halibut steaks we get here are cut thinner than 1.5 inches, so adjust the time accordingly. I use whatever fresh herbs I have - tonight was rosemary - it's a showstopper!

• leahdeforest

• Winnipeg, MB

• 9/21/2020

so delicious, I prepared my Halibut steak just as the recipe stated. It actually made my night. I was having a simple Saturday night in with my 3 yr old daughter while my husband watched "the fights" at a friends. Totally restaurant quality

• Marie61182

• Coeur d alene, id

• 7/12/2020

Very good and so easy to make. This will definitely be added to my short list for halibut recipes. I used filets, about 1-1/2" thick, not steaks, so cooked them for four minutes on the first side and two minutes on the flip side before I added the garlic and thyme. Sprinkled with chopped chives for color and added a lemon wedge on each plate. Everyone loved it!

• SFNativeCook

• 旧金山

• 2/1/2020

我ave always used a great salmon recipe, but never had a good one for any kind of white fish. I made this last week and it is now my go to favorite for any white fish. I have made it about 4 times in 5 days, sometimes just for a fillet at a time and half the recipe. No matter how much I make, it is always amazing! Love the butter, caper, thyme flavor together. I was a little hesitant at first because I don't have a lot of experience telling when white fish is cooked through. I tried cutting the time down for my fillets because they were boneless, but I am much more comfortable cooking them the time stated in this recipe. Once I committed to that, they came out fabulous!

• burnum

• Oregon

• 8/4/2019

Excellent recipe. Simple and quick. Everyone of us enjoyed it. Directions are accurate.

• susieb4

• Palo Alto CA

• 6/17/2019

I also had filets. 2-1/2 minutes per top & bottom, as previous reviewer suggested, was perfect time. Quick & easy but with fresh halibut, no need to do more.

• Anonymous

• Takoma Park, MD

• 10/13/2018

这是伟大的。我ad a filet, not a steak, which came out nicely brown and crispy on the outside and perfect on the inside with cooking about 2-2.5 mins per side before adding the butter. The butter sauce was nicely flavored without feeling at all heavy. I just had a salad on the side, so this was a very nice dinner with about 10 minutes of effort. Will definitely be making again and will also try it with char or salmon as suggested in the recipe.

• keriawesome

• NYC

• 4/12/2018

This dish was fantastic and so easy. I used halibut fillets that my husband caught in Alaska. The subtle flavor of the thyme was perfect. Definitely a keeper. I will make it with other kinds of fish and seafood too.

• Anonymous

• The CA High Deseret

• 8/30/2017

Simple and very tasty recipe. The very hot cast iron pan worked wonderfully and the fish didn't stick at all. The only thing we would change next time is to use half the garlic.

• dna_va

• Fairfax, Va

• 1/29/2017

This recipe is simple and delicious. Even my 5 year old enjoyed it!

• tiffster1

• Nashville, Tn

• 4/19/2016

Fast and easy recipe. I was apprehensive about the capers. I've never had them and my only experience is that they stayed in the back of my mom's fridge for a very long time. I also wrote down Haddock on my shopping list instead of Halibut. Since I used Haddock the cooking time was cut in half. The cappers added a great aroma and a taste almost like dijon mustard. I'll try the recipe again with the Halibut next time.

• rshoultz

• Washington Grove, MD

• 2/17/2014