Season both sides of the halibut filets with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a large, shallow bowl, whisk together the almond flour, tapioca flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Dredge the fish on all sides and shake off any excess flour.
Heat the oil in a large nonstick skillet set over medium-high heat. Sear the fish until a golden brown, crisp crust forms, about 3 minutes. Flip and continue to cook until the fish is cooked through, 3 to 4 minutes more. Transfer the cooked fish to a wire rack and reduce the heat to medium.
Add the wine, scraping up any brown bits, and cook until the wine has reduced by half, 2 to 3 minutes. Add the garlic, capers, and lemon juice and stir to combine. Melt the butter into the sauce, then remove from heat.
Divide the fish among plates, spoon the sauce over each filet, and garnish with parsley. Enjoy!
Recipe courtesy of The Defined Dish
https://thedefineddish.com/halibut-piccata/
