6 oz. halibut filet per person. In a skillet heat olive oil on medium high. Season flesh side of the filets with garlic powder and black pepper. Brown filets not touching on flesh side down for 3 minutes. Turn to skin side and add 3 tbs. butter and juice of 1/2 lemon. Brown for another 3 minutes, basting constantly with lemon butter sauce. Keeps fish moist and not overcooked. Skin sticks to pan, so remove skinless filets to plates and top with all remaining butter lemon sauce.

Garnish with capers.