@atlwestsidecollective: Ingredients 2 large white fish fillets (halibut, cod, sea bass, or grouper), patted completely dry 2 tbsp olive oil and 3 tbsp cold unsalted butter (divided) 2 minced garlic cloves or 1 small minced shallot 1/3 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) or low-sodium chicken broth 2 tbsp fresh lemon juice plus 1 lemon, sliced into wedges 2 tbsp capers, drained 2 tbsp fresh dill, finely chopped Salt and freshly cracked black pepper to taste Instructions Sear the Fish: Season both sides of the fillets generously with salt and pepper. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once shimmering, add the fish. Sear for 3–5 minutes until a deep golden crust forms, then flip and cook for another 2–3 minutes until flaky and cooked through. Transfer to a plate. Build the Sauce: Reduce heat to medium. Add the minced garlic (or shallot) to the remaining oil in the pan and sauté for about 30 seconds until fragrant. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly. Finish & Serve: Stir in the capers and lower the heat to low. Whisk in the remaining 2 tablespoons of cold butter one tablespoon at a time until the sauce becomes silky and slightly thickened. Spoon the lemon-caper sauce over the fish fillets, top with fresh dill, and serve immediately with lemon wedges. #whitefish #fish

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2026-08-28 11:11:10

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