Instructions

1. 1
   Combine garlic, ¼ cup white wine, lemon, and ½ cup chicken broth in a gallon-size zip-top bag. Add fish and toss to coat. Refrigerate for 1 hour.
2. 2
   Take fish out of marinade and reserve marinade. Sprinkle on both sides liberally with kosher salt and freshly ground black pepper and set aside.
3. 3
   Melt 1 tbsp butter with olive oil in a 12-inch stainless steel sauté pan over medium high heat. Add fish and cook until golden brown and cooked through, about 3–4 minutes per side. Remove and keep warm.
4. 4
   Deglaze pan with reserved marinade and reserved wine and chicken broth. Bring to a boil, then reduce heat to low and cook until reduced by ⅓.
5. 5
   Whisk in butter 1 tbsp at a time, waiting until the tbsp before it is melted before adding a new one. Spoon sauce over halibut and serve warm.