1.

Heat the oil and half of the butter in a large skillet over medium-high heat.

2.

Season pieces of halibut with salt and pepper and dredge in flour.

3.   

Fry the halibut until golden brown on both sides and fish flakes easily with a fork, about 6 to 7 minutes total.

Remove pan from heat; transfer fish to 4 dinner plates and keep warm.

4.

Return pan to heat;

1.      Pour the wine into the hot empty skillet and use a spatula to scrape any browned bits from the bottom.

2.      Let the wine reduce by half, then stir in the garlic, remaining butter and capers.

3.      Let sauce simmer for a minute to blend the flavors.

4.      Pour sauce over fish and serve.