Directions

1. Thaw halibut, pat dry, and season lightly with salt and pepper. Add chopped parsley over the filets.

2. In a small saucepan, melt 1 tsp butter over medium heat.

3. Add minced garlic to the saucepan and saute for 1-2 minutes or until lightly golden brown. Add chicken broth and lemon juice.

4. Let the sauce simmer for about 3 minutes or until it has reduced to almost half. Stir in the remaining butter and honey and whisk until well combined. Remove from heat and set aside.

5. In a large skillet, heat olive oil over medium-high heat.

6. Once oil is heated, add halibut, and cook for 5 minutes.

7. Flip the halibut and pour the lemon butter sauce over the fish. Cook for another 3-5 minutes. Add the lemon slices on and around the filets at this time to lightly cook and absorb the flavor.

8. Sprinkle capers over the top, remove from heat, and enjoy!