Halibut Recipe (With Lemon Butter Sauce)

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• 4 each 6-oz Halibut fillets (1.5 lb total)
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 1/2 cup Salted butter
• 1 each medium Lemon (cut in half)

1. Use paper towels to pat the halibut fillets completely dry -- this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
3. Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
4. Remove the fish from the pan and cover with foil to keep warm.
5. Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.
6. Squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and cook for 3-4 minutes, stirring often, until the volume is reduced by half. The lemon butter sauce will still be thin, which is normal.
7. Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.