Making this pan-seared halibut with lemon-caper sauce only takes a few minutes. It’s certain to make an impact that lasts!
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- 2 (8 ounce) steaks halibut
- ½ cup white wine
- ¼ cup butter
- 1 teaspoon chopped garlic
- 3 tablespoons capers, with liquid
- salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Add halibut steaks and sear until nicely browned, 2 to 3 minutes per side. Transfer to a plate.
- Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost completely gone, then stir in garlic, butter, and capers. Season with salt and pepper, then simmer for about 1 minute to blend the flavors.
- Return halibut steaks to the pan. Spoon sauce over steaks to coat; cook until fish flakes easily with a fork, 2 to 3 more minutes.
- To serve, cut steaks in half and pour pan sauce over top.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 0 g |
| Protein | 24 g |
| Saturated Fat | 8 g |
| Sodium | 337 mg |
| Sugars | 0 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I made this several times now and it is by far one of the best and easiest recipes. I use a cast iron skillet which I find heats more consistently and I finish with a lemon pepper and herb medley (clubhouse brand) which works well with the fish. I don’t recommend using salmon for this recipe – I did try it but the flavours didn’t compliment the dish.
Absolutely fabulous!! 5 star restaurant worthy.
Excellent dish! I made it as written except with tilapia, and it was fantastic. I left out the salt as some in the comment suggested, and that is a good call, the capers bring enough salty for my taste. I will definitely be experimenting with some of the other suggestions in the comments, like using chicken, lemon and dill.
I added fresh dill and lemon juice. Used one lemon. Sliced 1/2 to top halibut and then squeezed other half into sauce pan.
Terrific. I made it per the recipe using a bit more wine than called for and lemon pepper. I did not add any salt as we dont use it much and the caper juice is salty enough for us.
Loved it. Flavorful and easy to prepare. I served it with sautéed spicy spinach and roasted garlic and dill red bliss potatoes.
I made this tonight with tilapia as I didn’t have any halibut. I didn’t have wine, so I used a smidgen of water. I added a dash of lemon juice as some folks suggested. It was so freaking good! Soooooo easy.
More capers next time but it was still great
Wine, butter and capers sauce was very good. 5-stars for the recipe as written. I added a grated Romano cheese and bread crumb topping at the end. Broiled to brown the topping for a minute. Then added the sauce when plating. Serving with a mixed vegetable casserole (cheese and mayo topped with Ritz Cracker crumbs adn butter) and mashed potatoes.
MADE IT TONIGHT. EXCELLENT FLAVOR. I DID ADD LEMON JUICE FROM 1/2 LEMON TO BUTTER/CAPER SAUCE. COULDN’T IMAGINE NOT HAVING LEMON IN SAUCE. AMOUNT OF BUTTER SEEMED FINE BY US. DELICIOUS! EXPECT IT WOULD BE GOOD WITH ANY WHITE FISH.
Excellent flavor!
I didn’t have halibut, but I did have salmon. This dish is great! Besides the salmon substitution, I substituted soy sauce for the salt and served it over rice. I need to find some halibut. This is a very good recipe Definitely a make again
Great taste and very light. Yea!
Quick and easy, yet delicious!
Excellent. Easy. Doest taste like it quick. Enjoyed by all.
I substituted haddock for the halibut but used all the same ingredients. It was delicious!
I made this following the recipe with no additions and it was excellent. Definitely a keeper!
Made it as directed by recipe. It was delicious!
My picky family loved this recipe. My only suggestion would be to add lemon wedges on the side. A spritz of fresh lemon juice on the finished product would have made this 6 stars!
Loved it served with green beans and brown rice
This recipe is easy to prepare. I slightly seasoned the fish S&P before searing. You need to be careful not to break the fish while turning. Take your time and use a fish spatula or fork and spatula. The flavors blended well together. I rinsed the capers and used water instead of the juices since I already salted the fish. A little squeeze of lemon in the sauce was perfect. The family loved it!