Halibut Piccata is a beautiful but simple company-worthy dish. You will love the tender halibut filets covered in lemon butter caper sauce.
Recipe highlights
This recipe comes together quickly, looks impressive and it is simple to make.
Halibut Piccata is a twist on the classic Italian American Veal Piccata or the wildly popular Chicken Piccata.
In essence, this dish is all about the sauce. A satisfying combination of butter, lemon and capers that yields a glossy, citrusy and delicate pan sauce.
Not only is this dish easy to make but also impressive to serve to your family and friends.
If you are not sold on this dish yet, I will add one more highlight; this Halibut Piccata requires only one pan, so clean up is quick!
What is Piccata sauce
The origins of the Italian word Piccata can be traced to its latin root piccāre which translates in culinary terms to have a kick, zing or bite/zippiness.
In a classic Piccata sauce, the zippiness comes from the briny capers and the lemon juice. It is overall a very nice and balanced sauce with just enough zing to make it interesting.
Piccata sauce is typically served with veal or chicken but the seafood variations (salmon, halibut, shrimp) are equally delicious.
Ingredients
Halibut filets: I like to use halibut filets that are 4 to 6oz. each. That is a filling portion and you will have the perfect ratio of fish to sauce.
Capers: I used the Trader Joe's brand capers and although cured in vinegar and salt I found them perfectly balanced for this recipe. I usually give capers a quick rinse before using them.
Butter: Cold unsalted butter is what will give the pan sauce a velvety texture that is just thick enough to coat the fish.
Lemon: A tablespoon or so of lemon juice adds enough brightness to the sauce. I also like adding the zest to amplify the lemon flavor and I reserve some sliced lemon for serving.
Garlic: I use garlic to start the pan sauce and once it releases its aroma and flavor, quickly add the rest of the ingredients. Letting the garlic cook without burning is key to achieve the best flavor.
Step by step instructions
Season your halibut with salt and pepper on every side.
Sear the fish well on one side (presentation side) allowing a light golden crust to form.
Flip the fish on the other side with a fish spatula. The fish should release easily from the pan.
Depending on the thickness of your fish filet it might take a bit longer to be cooked. I highly suggest a meat thermometer to know when the fish has the right temperature.
In the same pan you cooked the fish, sauté the garlic, add the flour, capers, lemon juice and white wine. Stir to combine using a whisk to break up any flour clumps.
Remove the sauce from the heat and add the butter one tablespoon at a time, whisking well before adding more butter.
The sauce should turn light and glossy, cover the back of a spoon with a runny consistency.
How to serve this Halibut
You can serve this halibut over a bowl of simple pasta drizzled with all that delicious wine sauce.
My favorite way to serve this Halibut is with the lemony sauce swirled into a side of creamy mashed potatoes and sweet peas.
Storage and reheating
If you have any leftovers, store in an airtight container for up to 3 days.
To reheat, the best method is to use a skillet over the stovetop to gently heat up the sauce and the fish.
Halibut Piccata
Ingredients
- 1 lb Halibut 3-4 fillets
- 2 Tablespoons Avocado oil
- 3 Garlic cloves minced or finely sliced
- 2 Tablespoons Capers
- 1 Lemon Zest and juice
- 5 Tablespoons Butter Cold
- 2 teaspoons Flour
- 1 Cup Dry white wine
Instructions
- In a sauté pan, add 2 tablespoons of avocado oil and heat over medium heat.
- Pat the Halibut fillets dry and season with salt and pepper.
- Add the salmon flesh side down and cook for 2-3 minutes until the fish forms a crust.
- Remove from the heat and set aside.
- In the same pan, add more oil if needed and sauté the minced garlic for 1 minute.
- Add the flour, wine, capers and lemon juice and whisk to combine.
- Increase heat to medium-high and simmer the sauce until reduced by half.
- Remove pan from the heat and add the butter one tablespoon at a time whisking until the butter is fully incorporated.
- Carefully transfer the halibut back to the warm sauce and allow to simmer for 3-4 minutes, basting with a spoon until halibut is fully cooked.
- Serve with lemon wedges and serve with mashed potatoes and peas
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