Capers and Halibut

Name: Capers and Halibut
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 steaks
Ingredients: 1 tablespoon olive oil; 2 (8 ounce) steaks halibut; ½ cup white wine; 1 teaspoon chopped garlic; ¼ cup butter; salt and pepper to taste; 3 tablespoons capers, with liquid

Rating: 4.65 stars

499 Ratings
381 Reviews
59 Photos

This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.

By Barbara Tantrum

Gallery

Recipe Summary

prep:

10 mins

cook:

15 mins

total:

25 mins

Servings:

Yield:

2 steaks

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 tablespoon olive oil
2 (8 ounce) steaks halibut
½ cup white wine
1 teaspoon chopped garlic
¼ cup butter
salt and pepper to taste
3 tablespoons capers, with liquid

Directions

Step 1

Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.

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Step 2

Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
Step 3

Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.

Nutrition Facts

Per Serving:

284 calories; protein 24.2g; carbohydrates 1.4g; fat 17g; cholesterol 72.1mg; sodium 337mg. Full Nutrition

Reviews (381)

Most helpful positive review

naples34102

08/01/2008

"Capers and Halibut"--what an ordinary name for such an extraordinary dish! The pan roasted halibut becomes nicely golden brown and caramelized, while the sauce, although it includes no lemon juice, is inspired by that used in the classic Veal or Chicken Piccata. Simple to prepare, remarkably pretty presentation, with delicious results. I served this with rice, but a side of pasta with garlic and olive oil would also be a perfect complement. Read More

Helpful

(202)

Most helpful critical review

mermaid

03/06/2009

This has way too much butter, and it doesn't need the extra salt. The capers have enough salt in them to carry the dish. Cut the butter in half. For two halibut steaks that is more than adequate. With those changes, easily a 5 star. Read More

Helpful

(32)

499 Ratings

5 star values: 376
4 star values: 86
3 star values: 25
2 star values: 7
1 star values: 5

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

naples34102

08/01/2008

Helpful

(202)

Kay

07/27/2003

Fantastic!! This was simple and delicious. I also made the "cheesy acorn squash" recipe from this site to go along with it and a nice white wine. My husband was in heaven! One thing... go easy on the caper juice-very salty. Read More

Helpful

(76)

Ada Wilder

07/23/2003

Prior to making this recipe, I was not a huge fan of fish. Now, I am! Everyone LOVED it! As a side dish, I made all recipe's "Asparagus Cashew Rice Pilaf". The dishes complimented each other very nicely. Enjoy! Read More

Helpful

(64)

kimmi

08/11/2010

love this.. thanks Barbara!!! I added extra capers since my hubby loves them, and left out salt all together. After searing I placed in baking dish cover with foil. Worked on the sauce then pour on top the seared fish re-covered with foil and baked for about 10min-15min at 450F. It was moist and so so tasty. Read More

Helpful

(41)

mermaid

03/06/2009

Helpful

(32)

Lupin Pooter

01/05/2006

Completely delicious. Took other posters' advice and cut down a bit on the butter but sauce was still indescribably good (we had it tonight and it's already been requested again!). Thanks for sharing the recipe. Read More

Helpful

(32)

NOASCOTT

09/11/2003

Just as stated this is easy and delicious! I will make this again and again. Read More

Helpful

(26)

dutchie

11/30/2005

fantastic..never cooked with capers before. The halibut was cooked in a teflon pan so no real brown bits I'll try an iron pan next time. As the halibut was already cooked after the first bit I just mixed it in the sauce to warm it up and it came out great. No add ons or substitutes. If your weary about capers dont add the full 3 tbsp add only one tbsp the caper liquid and cooking of them will add the taste that is required. Read More

Helpful

(24)

BardGabbard

10/04/2005

Great recipe. I used tilapia because that's what I hada on hand and it still turned out great. Read More

Helpful

(23)

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Capers and Halibut

Servings Per Recipe: 4
Calories: 284.3

% Daily Value *

protein: 49 %

carbohydrates:

dietary fiber: 1 %

sugars:

fat: 26 %

saturated fat: 39 %

cholesterol: 24 %

vitamin a iu: 11 %

niacin equivalents: 1 %

vitamin c: 1 %

folate: 1 %

calcium: 3 %

iron: 8 %

magnesium: 2 %

potassium: 15 %

sodium: 14 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.