Makes 2 servings
2 Halibut fillets, 6-8 ounces each
Sea salt and freshly ground black pepper
1 tablespoon olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small onion, sliced
6-8 Kalamata olives, sliced in half
1/2 lemon, juiced
1 tablespoon butter
Lemon Wedges, for serving
Capers, drained, for serving
In a medium skillet saute the sliced peppers and onions until just tender, then add olives just to warm through.
Meanwhile, heat another skillet over medium high heat and add olive oil. Allow olive oil to heat to just shimmering (not smoking). Add seasoned fish fillets and saute for about 3 minutes. Flip fish over and cook on the other side for another 2-3 minutes, depending on thickness. Remove fillets and set aside, covered in foil to keep warm.
Add lemon juice to skillet and scrape up any browned bits in pan. Turn heat off and whisk in butter to finish off sauce.
Place pepper saute on plate, top with fish fillet and drizzle with lemon butter sauce. Garnish with capers and serve with lemon wedges.