Heat the oil and melt the butter in a pan.
Season the halibut with salt and pepper.
Add the halibut to the pan and cook until lightly golden brown on both sides, about
Set the halibut aside.
Add the shallots to the pan and saute until tender, about 3-
Add the garlic and saute until fragrant, about 1 minute.
Add the white wine and deglaze the pan.
Simmer to reduce the sauce a bit.
Turn off the heat and add the capers, butter, lemon and dill or parsley.
Serve with fresh asparagus.