A seafood take on the classic chicken dish of the same name, this incredibly simple recipe features flaky fillets of mild white fish instead of the usual chicken cutlets. And given the basic elements of piccata sauce, one might argue that this version makes an even better combination of flavors than the original. After all, what could be a more perfect pairing than ocean fresh white fish bathed in a rich buttery sauce brightened with lemon and studded with the intense brininess of capers? The answer is...nothing. Halibut piccata is truly a match made in heaven. While any firm white fish would work just fine here, the gentle sweetness of halibut is particularly marvelous against the pleasantly savory tang of a classic piccata sauce.
For a more starchy side, dill potatoes are lovely alongside this dish.
Ingredients for Halibut Piccata
- halibut fillet, skinned
- kosher salt
- freshly ground black pepper
- all purpose flour
- extra virgin olive oil
- unsalted butter
- garlic
- dry white wine
- capers
- fresh lemon juice
- flat leaf parsley
See recipe card for quantities.
Instructions
Pat the halibut pieces dry with a paper towel and season them thoroughly with salt and pepper. Then dredge each piece in flour, knocking off the excess before placing on a clean plate.
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium high. When the foaming of the butter has subsided, place the halibut pieces in the skillet and pan fry without disturbing them until deeply browned underneath, about 5 minutes.
Gently turn them over and cook on the other side for 3 to 5 more minutes, or until done. Transfer the halibut to a clean plate.
Reduce the heat to medium and add the garlic to the skillet. Cook, stirring often, for about 2 minutes or until the garlic is golden brown.
Add the wine and lemon juice to the skillet, swirling the pan and scraping up any browned bits stuck to the bottom. Cook for about 3 minutes.
Add the chopped capers and simmer for another few minutes or until the sauce is slightly thickened and reduced. Turn off the heat and whisk in the remaining 2 tablespoons of butter before seasoning the sauce with salt and pepper.
Drizzle the sauce over the halibut and garnish with chopped parsley. Serve immediately.
Hint: Chicken stock can be substituted for the dry white wine, if you prefer.
Serving Suggestions
- To Accompany - All you need here is some crusty bread to soak up the sauce and a fresh green salad or steamed vegetable alongside. But any starchy side that you enjoy (i.e. pasta, rice, or potatoes) will also work well with this dish.
- To Drink - Pour a glass of your favorite Chardonnay or Sauvignon Blanc.
Storage
Leftover halibut piccata can be stored in the refrigerator (in an airtight container) for 2 to 3 days.
Top tip
The cooking time for the fish may vary slightly depending on the thickness of your halibut pieces. When the halibut is done, it will flake easily and the color will have changed from translucent and pale pinkish to opaque and bright white.
📖 Recipe
Halibut Piccata
Ingredients
- about 2 pounds halibut fillet skinned and cut into 6 pieces
- kosher salt
- freshly ground black pepper
- ½ cup all purpose flour
- 2 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic minced
- ⅔ cup dry white wine
- 2 tablespoons capers drained and chopped
- 3 tablespoons fresh lemon juice
- flat leaf parsley chopped (for garnish)
Instructions
- Pat the halibut pieces dry with a paper towel and season them thoroughly with salt and pepper. Then dredge each piece in flour, knocking off the excess before placing on a clean plate.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium high. When the foaming of the butter has subsided, place the halibut pieces in the skillet and pan fry without disturbing them until deeply browned underneath, about 5 minutes. Gently turn them over and cook on the other side for 3 to 5 more minutes, or until done. Transfer the halibut to a clean plate.
- Reduce the heat to medium and add the garlic to the skillet. Cook, stirring often, for about 2 minutes or until the garlic is golden brown.
- Add the wine and lemon juice to the skillet, swirling the pan and scraping up any browned bits stuck to the bottom. Cook for about 3 minutes.
- Add the chopped capers and simmer for another few minutes or until the sauce is slightly thickened and reduced. Turn off the heat, whisk in the remaining 2 tablespoons of butter, and season the sauce with salt and pepper.
- Drizzle the sauce over the halibut and garnish with chopped parsley. Serve immediately.
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