Simply combine everything, cover, and leave. Retire to a substantial, robust, and dark stew. Serve with strong cheeses like smoked Cheddar, baked Brie, or Roquefort and hefty, rustic breads.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 4 (8 ounce) halibut steaks
- salt and pepper to taste
- ½ cup all-purpose flour for dusting
- ¼ cup melted butter
- ¼ cup dry white wine
- 1 lemon, juiced
- ½ cup heavy cream
- 2 tablespoons finely chopped fresh parsley
- 4 tablespoons finely chopped fresh basil
- 2 tablespoons drained capers
Instructions
- Rinse halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
- Melt butter in a large skillet over medium-high heat. Fry halibut steaks in melted butter for 4 to 5 minutes, or until nicely browned and flaky. Remove from the skillet and keep warm.
- Reduce the heat to medium and stir wine into the skillet, scraping up any browned bits stuck to the bottom. Mix in lemon juice, then stir in cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil, and capers; cook and stir for 1 more minute.
- Serve halibut with sauce spooned over top. Garnish with additional parsley if desired.
Nutrition Facts
| Calories | 527 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 2 g |
| Protein | 50 g |
| Saturated Fat | 15 g |
| Sodium | 344 mg |
| Sugars | 0 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe was delicious! Love the sauce! Didn’t change a thing! ♥️
Delicious and I only had whole milk!
Simple and wonderful!
Delicious, simple, and easily adjustable.
Sauce was delicious!!!!!! I got rave reviews from my spouse!
This was delicious. The halibut came out perfectly. The sauce was amazing.
This is my new favorite way to cook Halibut- the sauce really takes it over the top! I love the flavor combination of lemon and capers, and it goes so well with the mild fish. I did dust the Halibut in grated Parmesan before frying, and skipped the wine since I didn’t have any, and it was perfect!
No changes. Added a bit more cream as we like more sauce.
No changes. Added a bit more cream as we like more sauce.
My husband raved about this recipe! He usually doesn’t care for sauces or anything on seafood and fish, but he really liked this. So did I.
This recipe is perfect I will be making it often in the future.
This recipe is perfect I will be making it often in the future.
Sauce was OK not spectacular. I next time will grill Halibut as pan did not give it a good char.
Loved this! My husband and I are very picky when it comes to fish. I tried this recipe with Alaskan Cod and it came out delicious! I only used 2 fillets, so there was plenty of sauce, which was the best part. I also don’t like a strong lemon flavor, so I only used the juice of half a lemon as someone else suggested. This recipe will be my new favorite fish recipe.
This is without a doubt the most flavorful pan seared halibut recipe I’ve ever had . It’s so easy, a caveman could prepare this dish, and I’m from Alaska! Suggest wild rice and creamed spinach as sides
This was one of the best meals I have had in a long time! I forgot to buy the fresh herbs, so had to use the dried. Next time I’ll get the fresh herbs. It was still excellent with the dried. I followed everything else as printed. I had fresh Alaskan Halibut. WOW!
No flour needed! Heavy Cream was difficult to become thick but all in all great flavor!
I thought it was very good although a little too salty for me when made without “tweaking” some. I did follow the reviews that said to only use half the lemon. I would not salt the halibut before dusting with flour and cooking next time. I would probably even use unsalted butter for cooking the halibut and I think it would be more to my taste then.
Very good! I used cornmeal instead of flour due to my husband’s gluten intolerance. Didn’t add capers and it was absolutely delicious.
Excellent recipe. I added adobo to the fish to spice it up. Doubled the sauce.
Will definitely make it again. My family loved it. Very flavorful.