With just a few ingredients and less than 20 minutes, you can bring this delicious Halibut Piccata right to the table! The tangy lemon and caper sauce perfectly balances the mild flavor of the halibut and coats the fish beautifully. Add your favorite side dish and you have an easy and healthy weeknight dinner that everyone will love!
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About This Recipe
Halibut Piccata is a surprisingly simple dish that brings the light, flaky texture of halibut together with the savory flavors of lemon, capers, and white wine. This dish has roots in Italian cuisine, where the term "piccata" traditionally refers to serving meat or fish in a sauce containing lemon, butter, and capers; like the classic Chicken Piccata. The halibut has a mild flavor and meaty texture, perfect for the bright flavors of the sauce.
Serve this Halibut Piccata recipe with a side of Grilled Potato Salad, Roasted Broccolini with Pesto, or Cherry Tomato Pasta with Garlic and Basil to bring it all together!
📋 Ingredients
- Halibut Fillets: You can use either fresh or frozen halibut fillets for this recipe. If you use frozen ones, thaw them in the fridge overnight.
- Olive Oil: Use good quality olive oil to sautè the fish.
- Garlic: Minced garlic will give the Piccata sauce a delicious aroma. Look for garlic cloves that are tight on the bulb, which will be fresher.
- White Wine: Use a dry white wine wine Pinot Grigio, Sauvignon Blanc or Chardonnay.
- Lemon: Fresh lemon juice is recommended for the best tangy flavor.
- Unsalted Butter: Butter is essential in the Piccata sauce, which helps the sauce emulsify and thicken slightly
- Capers: Capers are small, green, pickled flower buds with a tangy, lemony flavor that adds a burst of flavor to the sauce. Have extra? Add some to this Kale Pasta with Olives.
- Parsley: Fresh minced parsley leaves will not only give a pop of vibrant color to the dish but also gives a fresh aroma to the whole dish.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- White Fish: If halibut is not available, you can use other firm white fish like cod, sea bass, or tilapia for a similar texture and flavor profile. If the fish is thinner, reduce the cooking time.
- Wine: If you prefer not to use white wine, you can substitute it with chicken or vegetable broth, or a mixture of broth with a splash of white wine vinegar.
- Herbs: While parsley is traditional, feel free to experiment with other fresh herbs like dill or basil for a different flavor.
- Lemon Zest: For an extra lemony zing, add lemon zest along with the lemon juice to enhance the citrus flavor in the sauce.
- Add Spice: Add a pinch of red pepper flakes to the sauce for a subtle heat that contrasts nicely with the tangy lemon and capers.
- Creamy Sauce: Mix in a splash of heavy cream or full-fat coconut milk to the sauce for a richer, creamier texture.
⏲️ Instructions
Step 1. Season the halibut on both sides and bring a medium skillet to medium-high heat with 1 tablespoon of olive oil.
Step 2. Once hot, sear the halibut on the first side for 4-5 minutes, until golden brown, then sear the other side for another 3-4 minutes. Once done, remove from the skillet and set aside.
Step 3. In the same skillet, add the 2 tablespoons of olive oil and chopped garlic and saute for 1 minute until fragrant.
Step 4. Pour in the white wine and scrape up any leftover bits from the bottom of the skillet. Let the wine reduce, then add the lemon juice.
Step 5. Add the butter and continue simmering for another 1-2 minutes until the butter melts, creating a sauce.
Step 6. Bring the sauce up to a simmer to slightly thicken.
Step 7. Add the halibut back into the sauce. Use a spoon to baste the sauce onto the halibut for another minute.
Step 8. Lower the heat to medium and add the capers and chopped parsley and continue simmering for another minute, then serve.
📍 Recipe Tips
- Pat the fish dry with paper towels, it will help the seasonings stick better.
- If your sauce is too thin, let it simmer for a few more minutes to reduce. If it's too thick, add a splash of water or broth until you reach the desired consistency.
- Adjust the time as needed. Thinner fillets will need less cooking time and thicker halibut fillets may need longer.
Recipe FAQs
Yes, you can use frozen halibut. Ensure that it's fully thawed and patted dry before you begin cooking to achieve the best texture and flavor.
Halibut is done when it flakes easily with a fork and appears opaque throughout. The internal temperature should reach 145°F (62°C) if you're using a thermometer.
Ensure the pan is hot before adding the oil and the fish. Use a non-stick skillet or a well-seasoned cast iron skillet and don't move the fish around too much after placing it in the pan.
Serving Suggestions
Serve alongside a crisp, green Arugula Pear Salad with Parmesan Vinaigrette or a comforting Potato Leek Gratin to contrast the tangy piccata sauce. These Mediterranean Roasted Vegetables would also be a great addition!
Similar Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Halibut Piccata
LittleFerraroKitchen.com
Ingredients
- 2- 6 ounce halibut fillets
- 1 teaspoon Kosher salt
- Freshly ground black pepper
- 3 tablespoons olive oil divided
- 3 garlic cloves finely chopped
- ½ cup white wine such as Pinot Grigio
- Juice of 1 lemon
- 3 tablespoons unsalted butter
- 3 tablespoons capers
- 2 tablespoons finely chopped parsley leaves
Instructions
- Pat the halibut fillets dry with paper towels and season with salt and pepper on all sides.
- Bring a medium sized skillet to medium-high heat and drizzle 1 tablespoons of olive oil. Once hot, sear the halibut on the first side for 4-5 minutes, until deeply golden brown, then flip over and sear the other side for another 3-4 minutes. Once done, remove from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of olive oil and chopped garlic and saute for 1 minute until fragrant and just turning golden.
- Pour in the white wine and use a spatula to scrape up any leftover bits from the bottom of the skillet. Let the wine reduce for another minute.
- Next, add the fresh lemon juice and butter and continue simmering for another 1-2 minutes until the butter melts, creating a sauce.
- Bring the sauce up to a simmer and nestle the halibut back into the sauce. Use a spoon to baste the sauce onto the halibut for another minute.
- Lower the heat to medium and add the capers and chopped parsley and continue simmering for another 30 seconds to 1 minute.
- Once done, serve the halibut with piccata sauce and extra lemon, if desied.
Notes
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- Pat the fish dry with paper towels, it will help the seasonings stick better.
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- It's important to use fresh and good quality ingredients for the best flavors.
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- Add the parsley as a garnish after plating to maintain its vibrant color and fresh flavor.
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- Check the halibut closely. Thinner fillets will need less cooking time and thicker halibut fillets may need longer.
- For another Seafood recipe with an Italian Spin, try my Halibut Piccata or my Lemon Butter Lingcod. If it's a Shrimp dish you want try my Tuscan Shrimp Pasta.
New2Cooking says
Love this Recipe. We go fishing in Alaska and tried this with our own Halibut. Perfect!
Blake says
Halibut is a wonderful protein, we have it Blackened a lot but now we come across Samantha's Halibut Piccata recipe. Wow the BEST halibut dish we have had any place this "Place" happens to be our own kitchen. I am now the most popular cook in our kitchen.
KitchenComfort says
The best Halibut recipe Ever.