Brown butter caper sauce with pan-seared halibut

Season both sides of the halibut liberally with salt, ideally 10 or 15 minutes ahead.

Dredge the fish gently in all-purpose flour so it browns evenly and the sauce clings.

Heat a 10-inch stainless steel pan over medium-high until good and hot, then add a generous squiggle of olive oil.

Lay the halibut in flat side down and press it down with a spatula for the first 15 to 20 seconds for even contact.

After about three minutes over medium-high the crust is golden brown; turn the heat all the way down to low and flip.

Cook the second side over gentle heat for only 30 to 45 seconds, then rest the fish three to four minutes.

Heat the pan back up over medium; add the butter and swirl - it should foam right away.

Whisk in the dried milk powder.

Add the capers and fry until they are getting a little crispy.

Add the minced shallots and fry 15 to 20 seconds, then add a splash of water to steam them soft and deglaze the pan.

Kill the heat, squeeze in the lemon juice and whisk it in.

Take the pan off the heat for about a minute so the parsley will not cook and turn the butter green.

Whisk in the parsley and spoon the sauce over the warm halibut.