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.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
2 steaks
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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

284 calories; protein 24.2g 49% DV; carbohydrates 1.4g; fat 17g 26% DV; cholesterol 72.1mg 24% DV; sodium 337mg 14% DV. Full Nutrition
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Reviews (379)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(202)

Most helpful critical review

Rating: 2 stars
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
(31)
495 Ratings
  • 5 star values: 373
  • 4 star values: 85
  • 3 star values: 25
  • 2 star values: 7
  • 1 star values: 5
Rating: 5 stars
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
(202)
Rating: 5 stars
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
(76)
Rating: 5 stars
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
(63)
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Rating: 5 stars
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
(41)
Rating: 5 stars
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
(32)
Rating: 2 stars
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
(31)
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Rating: 5 stars
09/11/2003
Just as stated this is easy and delicious! I will make this again and again. Read More
(26)
Rating: 5 stars
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
(24)
Rating: 5 stars
10/04/2005
Great recipe. I used tilapia because that's what I hada on hand and it still turned out great. Read More
(22)
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