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1
Steam asparagus until almost soft and set aside.
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2
(Do this using your preferred method or you can use a steamer basket above boiling water, or a saucepan containing about 1/2 cup boiling water, add asparagus and cover pan.
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3
Cook until all pieces are tender, about 6 to 10 minutes).
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4
Heat the oil and 1 Tablespoon of butter in a nonstick skillet on medium high heat until bubbling (careful not to burn the butter).
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5
Season the halibut with salt and pepper.
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6
Add the halibut to the hot skillet and cook until lightly golden brown on both sides, about 3-5 minutes per side.
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7
Set the halibut aside and turn the heat to medium low.
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8
Add the garlic and saute until fragrant, about 1 minute (careful not to burn).
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9
Add the white wine and deglaze the pan.
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10
Simmer to reduce the sauce a bit, about 5-10 minutes.
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11
Turn off the heat and add the capers, the remaining butter, lemon (zest and juice) and parsley until butter completely melts.
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12
Season with salt and pepper.
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13
Check the taste at this point.
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14
If you like more of a lemon flavor, add another squeeze of lemon and re-taste.
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15
If too lemony, add a little more butter.
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16
Place the halibut fillets on top of a handful of the asparagus and then drizzle with the sauce.
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17
Enjoy!
