Pan Fried Halibut Steak with Light Green Sauce
A delightful and rich halibut recipe with a memorable herbed white wine cream sauce.
A delightful and rich halibut recipe with a memorable herbed white wine cream sauce.
Great dish both in taste and presentation. Between the wine and the capers I didn't think the lemon was necessary, so I left it out and simply served the fish with lemon wedges on the side. Confident or experienced cooks needn't bother with measuring ingredients--just cook away and enjoy yourself! Pour in a glug or two of wine, reduce a bit, pour in a couple glugs of cream, then add herbs and capers to suit your taste. Simply beautiful, and simply delicious.Read More
I don't like it when recipes don't give specific measurements like "one lemon, juiced", The amount of juice one lemon contains can vary greatly. Mine must have been extra juicey because I thought this was way too lemony. My husband raved about it though. The halibut was very good after I scraped most of the sauce off of mine. If I make this again, I will add the lemon juice one tablespoon at a time.Read More
Great dish both in taste and presentation. Between the wine and the capers I didn't think the lemon was necessary, so I left it out and simply served the fish with lemon wedges on the side. Confident or experienced cooks needn't bother with measuring ingredients--just cook away and enjoy yourself! Pour in a glug or two of wine, reduce a bit, pour in a couple glugs of cream, then add herbs and capers to suit your taste. Simply beautiful, and simply delicious.
This is fantastic! My 2 kids and hubby could not stop raving about it-definitely restaurant quality! I will make this again and again! Fairly simple (as long as you have all the ingredients on hand) and it makes for a beautiful presentation. I did not add the capers though. I served this dish with french bread (bread is a must for the yummy sauce), and garlic-parmesan green beans. I am not sure if the green bean recipe is from here or not-I got it somewhere online! You snap off both ends of the fresh green beans, blanch them in a pan in enough water to cover, strain & run under cold water, return to the pan and stir fry them in some butter. Then sprinkle them with garlic salt, pepper, and a good amount of parmesan cheese.
I don't like it when recipes don't give specific measurements like "one lemon, juiced", The amount of juice one lemon contains can vary greatly. Mine must have been extra juicey because I thought this was way too lemony. My husband raved about it though. The halibut was very good after I scraped most of the sauce off of mine. If I make this again, I will add the lemon juice one tablespoon at a time.
Halibut is so expensive and hard to get. I am on a low fat diet, so I left out the butter and cream. Also I am short on fresh herbs, so I used dry. Served it on a nice bed of greens with a light vinegrette. See photo.
My mother and I spent 15 minutes talking about how delicious this recipe was. I didn't even add capers (forgot). I used light butter, and used half the basil and parsley (for 2 halibut steaks), and 1/4 cup of the heavy cream, used one lemon, etc. I thought the sauce would boil away but it didn't. My mother doesn't drink any alcohol so I added mine after I dished hers out. I did not use salt, instead using a very light sprinkle of Cajun seasoning (I'm supposed to not use salt, so I cheat with Cajun seasoning, which has salt but it makes me feel like I'm not using salt). I had leftover halibut from a seafood company that delivers, and swore I couldn't wait to never buy halibut again, but I've changed my mind. This was EXCELLENT. I am shocked at how good it was. And I am no chef. I usually don't follow directions well (hence, no capers). I ate salad with no dressing to go with the meal, as I'm trying to watch my weight. Haven't added up the calories but it was as filling as eating 2 potatoes!
This is such a great recipe, both my husband and I love it - especially how easy it is to prepare. We've made it many times with different types of white fish and its always turned out great. Better to use fresh lemon then lemon juice. Its great when served with mashed potatoes or couscous since both absorb the sauce nicely.
The store was out of halibut, so I used the mild talipa instead and I think it worked great with the reduction sauce. I wouldn't suggest using salmon. My only other suggestion would be to try not to dawdle in making the sauce, and plate as quickly as possibe. Served with creamed spinach and parsley as decoration, and it looked great. Will definetly make again, maybe with halibut next time.
I've tried numerous great recipes from this site but this is the first one I've written a review for. I made this recipe over the weekend and it was amazing!!! I followed it exactly as written and wouldn't change a thing! I've been craving the sauce ever since and can't wait to make it again. Thanks Charter Guy!!!
Loved this. Super easy and fast. A delightful meal to prepare for company. Presentation is very nice when paired with yellow rice or parmesan noodles. I followed recipe exactly and the only thing I would do different next time is add half the fresh squeezed lemon. I think fresh squeezed lemon is more potent than lemon juice(?). This recipe is better than any halibut ordered from a restaurant. My dinner guests complimented the meal at least 5 different times. I will definitly make this again and try the sauce with chicken and bowtie pasta. Thank you!!!! I have made this 3 times within 2 weeks!!! Simply FABULOUS!
I loved this recipe! So so simple...the preparation time is minimal, and the end product looks and tastes amazing! The only change I would make next time is to double the sauce.
I made half this recipe using tilapia, but I did make the full amount of sauce, because after reducing I didn’t think there would be enough had I only made half. There is no need for the amount of flour indicated in the recipe, just a couple of tablespoons worked for me. I cut the butter in half and omitted the lemon juice. FRESH parsley and basil are key to this recipe - using dried just wouldn’t produce the same excellent results. And be sure to use a wine you would actually drink, not that horrid cooking wine – don’t even buy that stuff!! We thoroughly enjoyed this and will definitely make it again.
This dish was easy and very good - the directions allowed me to perfectly pan fry the fish - something that I have struggled with for some reason in the past. The sauce was very good, very lemony, as others mentioned. The cream wanted to curdle when I added it to the the lemon/butter/wine sauce, but I did it in a slower drizzle while wisking quickly and it eliminated the curdles. The sauce does taste like it is missing something, which is why I only gave it 4 stars. The lemon flaver dominiates over any other flavor in the sauce, so I will have to work to make it a little more complex of a flavor. Great over basmati rice.
My husband and I have made this 3 times in the last 2 months exactly as directed and it is awesome. Love it.
This recipe boasts maximum flavor for minimum effort! I used a combination of olive oil and butter to fry the halibut in and used light cream instead of heavy cream. My lemon was huge so I used the juice of only half a lemon and it was perfect. Not only was this a tasty dish but a pretty one, as well, served with a stir fry of fresh corn, zucchini, red onion and red bell pepper.
I was tired of the same boring way to make fish. I did not have capers or fresh herbs on hand. I also had white fish. So, I did without capers altogether and used dried herbs instead. I thought what the heck I will try this with the white fish and see what happens. This dish was still amazing! I will not be making plain white fish again!!! YAY! Thanks for the recipe! Thanks for All-Recipes.
With the exception of using chicken broth in place of wine and adding a tad more cream, this may have been one of the best fish dishes we have ever tasted. I would order this over and over in a restaurant.
Very easy to make and extremely flavorful. Best halibut recipe I've ever made. Impressed the socks off of the Mrs. and I look forward to making it again for friends.
The recipe is wonderful, and can be customized if you want it to have less calories. I used just a spray oil and a tablespoon of Olivio, I just brushed the fish with a tablespoon of flour, and I used skim milk instead of cream. I had no fresh basil or parsley, so I used frozen basil and dried parsley. It was still delicious! Next time I will use fresh herbs and it will be even better. A real company dish!
Incredible fish recipe. By far my favorite. Really brown the fish in butter till it is crispy. (I used thick tilapia fillets.) This makes the fish beautiful, and is the start of a wonderful presentation. I TRIPLED the sauce, and simmered it for a little over 30 minutes till it was reduced enough to be thick. This is key....do NOT rush the reduction time. Trust me, it is worth the wait. I squeezed half a lemon into my sauce, by the way, and had zero problems with curdling like some say they had. Do not leave the lemon out, it is essential to the sauce! After reducing sufficiently, pour sauce over your golden brown fillet. Heaven. Thanks charter guy!
This is so good that it has become my husband's meal of choice for his birthday. I make a little extra sauce and toss it with angel hair pasta and serve the fish atop that. Delicious!!
Absolutely delicious! I used halibut filets and left them cooking in the pan while adding the wine, lemon, etc...no need to measure, probably used only half a lemon, but more wine and cream- great recipe!
This is a delicious dish. I used a 1/4 lemon juice and a reisling white wine. It was perfect. I only used one portion of halibut and adjusted ingredients accordingly.
I'm not sure I loved the capers, but a good dish overall.
I was hesitant about this recipe, but I gotta tell ya - I added a little extra (a little extra cream and lemon juice to make more sauce and used sweet wine rather than dry) and it was comparable to a 5-star restaurant. Phenomenal meal! We will definitely be making this one again.
love love love this :) Looks and tastes restaurant quality and my guests were floored :) I omitted the basil as i do not care for it and it was still amazing :) Thanx Charter Guy :P
We loved the sauce! I think it would be great with most any fish. You must, must, must use fresh herbs, however, to get the full benefit of these flavors.
AWESOME! Used salmon instead of halibut but otherwise made no changes...this is our favourite fish recipe now. Thanks for such an amazing recipe!
I made this as written, and i found it to be a great dish but other reviewers are right about the excessive lemon content. I think 1 Tbsp of lemon juice should be the maximum amount added.
Yummy! It's easy and fast. You can use any type of fish. Recommend lightly rubbing a lemon over the fish to get rid of the extra strong fishy taste. My husband stated if he ordered this at a restaurant... he would be happy.
Excellent recipe. In a separate pan I sauted mushrooms & garlic in butter, then added that to the sauce before spooning it over the fish. Delicious.
I left out the heavy cream and I don't think I missed the extra calories-this was an excellent way to prepare white fish and would probably even make tilapia taste pretty good.
I used tilapia and also did not add capers. Served it with mash potato and green beans. Great presentation but not very flavorful, I even added extra spices.
this was too lemony. I had to add other spices to it and a 1/4 more wine to it. as the flavor was flat and for an expensive piece of meat that is hard to swollow,It is possible the taste was not even close to what it shouldhave been because I did not have capers.I am not even sure what capors are. so this may not be a very fair assessment. Thank you for sharig your recipe with us. Always, Christine C.
It was pretty good, I like more sauce.
This is the BEST and EASIEST recipe EVER and the taste is delicious!! I've used this recipe on several types of fish not just the halibut. I think the fresh herbs are the most important and I upped the capers since I love the taste with the cream sauce. I messed up the first time and burned the butter when I cooked the fish so I had to start over for the sauce and it lacked the extra flavor kick it needed so the second time around I was more careful and it ROCKED! I have company coming on Saturday night and I'm making it again.
VERY good!! Wandered out to my herb garden and didn't have any basil but lots of parsley so used that and dry basil. Had fresh oregano but decided against that. And half and half rather than heavy cream.
This recipe was easy to prepare and was absolutely delicious! It was far tastier than many restaurant fish dishes I have had. I used flounder because that is what I had purchased and I think any white fish would due. I would use about 1/2 of a lemon but other than that would not change a thing! Incredible!!
Had guests for dinner last night and was looking for something different to fix. YUM, YUM, YUM. I followed the directions exactly, except the fish monger did not have halibut so used red snapper. The flavors were spot on and we all loved this. It will become a regular. Thanks for the recipe Charter Guy.
I was looking for a recipe for fish that had a sauce a little bit different than what you would expect to find. This one caught my eye. It was really, really good. My husband and I both enjoyed it. I made the recipe as written and won't change a thing.
Yummy! I left out the capers and parsley and used Tilapia. The sauce is so good! Will be making again.
My husband is not always a fan of fish so was a bit apprehensive trying out this recipe. It turned out really good thankfully and he really liked it. The sauce was great.
Excellent! I did not have parsley but otherwise I followed the directions exactly and it was one of the best meals ever!
This was good, but not the fully spectacular flavor that I was after.
The sauce was VERY lemony. It overpowered every other flavor. I scrapped it and made a simple garlic white wine sauce and served it over wild rice.
A quick and tasty dinner. We enjoyed this. I only had processed herbs on hand. It did alter the taste a little I think, which is why I have only rated it 3 stars. I cut the fat by using evaporated milk instead of cream. I think this would work with any firm white fish. I used ling as I did not have any halibut at hand. Served with steamed broccoli.
yummy, yummy, yummy. This is really good fish. It inspired me to make fish tacos. I just pulled the fish fillets apart and drizzled the sauce over the fish inside a lightly fried corn tortilla!
This was very good. I had to thicken the sause with a little corn starch and next time I won't put in the basil. Thanks!
I used tilapia instead of halibut. We loved it and I have made it many times since finding this recipe. Thanks!!
Company Worthy! I baked my halibut instead of pan frying it but otherwise, I followed the recipe to the "T". Absolutely delicious. Because it is winter here, I had to use dried parsley and basil but boy, I cannot wait until my herb garden to try the fresh herbs! We poured the sauce over our steamed broccoli too - - it tasted wonderful. Excellent recipe, please give it a try!
You know what? This recipe is really good. I prepared this to recipe for my wife using two halibut steaks in place of the four called for in the recipe. The only change I made was to substitute dried basil for fresh. In addition, I grilled two salmon steaks on a grill using butter and dill. I placed the salmon with halibut and poured the sauce over all. It was absolutely delicious! The salmon was as good as any I have had in fine restaurants. Try this, you won't be sorry.
My family really liked this. It was easy, quick and attractive. The sauce was tasty but did not overpower the fish. My only change was to add a bit of garlic during the sauteeing of the fish. We will make this again!
I liked it quite a bit, my husband liked it much better without the capers. I made as written, except that I couldnt find halibut so used talapia like so many reviews suggested. I would make again for sure, but we have other fish receipes that we like better, but this is still a keeper!
My husband and I really enjoyed this recipe. I did leave out the capers because we just don't like them, otherwise followed the recipe exactly. It was delicious and easy. Definitely a company type dish. My halibut was thick, about 1 inch or more, so it took longer to cook, but that was not a problem. When done, the fish flaked so easily and wasn't dry at all. I'll definitely be making this again. Don't skimp and use dried herbs. The fresh is delicious with the wine/cream sauce.
This is a great recipe, easy fast and very sophisticated taste. I only had fresh basil on hand, and it was fabulous. Thanks for sharing this one!
This was very good. I rated it a 5; my husband a 3. Made some changes due to other reviews. Used half olive oil half butter to fry the fish. Doubled the wine, used 1/2 cup of reg milk and a 1/4 cup sour cream. Only used 1 T of capers. YUMMY!
Absolutely loved this halibut! I randomly picked up some halibut at the supermarket since it was on sale and was searching for a quick, easy, delicious recipe and this was it! My roommate and I devoured our meals and cannot wait to cook it again!
Great recipe, I was hesitant about the sauce but my husband loved it. Will definitely try this recipe again.
AHH! This was so good! I didn't use flour and used Mahi Mahi instead of Halibut...turned out just as awesome. I think I want to cook this every night!
I really enjoyed this recipe and that says a lot 'cause I'm really not fond of fish. I think that it's as good as I've had anywhere. Next time I think I'll make a little more sauce. Thanks Charter Guy for a really good recipe.
What a great recipe! I followed this recipe to a "T" except for using Tilapia (the store didn't have Halibut)and we loved it!
This was just ok, i'm always looking for a sauce for fish. this one happened to be a tad too salty and lemony due to the capers i think. If I made this again, I would cut down on both the lemon juice and capers. Plus, I don't like pan frying my fish, I like to bbq it. Thanks anyhow
I think I messed this up by worrying that the sauce was too thin...when in fact is should have been. I thickened with flour at the end..so my sauce was gloppy. Also- I used lemon juice as I did not have a lemon...and I think I was too conservative with it. Still- fish was perfectly cooked and sauce was great...I just think it would have been better had I followed the directions! Be sure to double the sauce!
My husband raved about this recipe when I made it for him - restaurant quality! Thanks!
This recipe was five stars for us. It was delicious. Not only did Charter Guy develop a wonderful recipe we also caught the halibut with him!
This was just okay to me. Didn't care for the sauce that much.
The cooking method is very good and the halibut was very tasty and moist. I found the sauce to be sour, added quite a bit of salt to counter the sour. If I try it again, I'll substitute chicken broth for the wine (I used sherry). That could be just my tastes, as I'm not a wine fan.
I really loved this recipe, although there was nothing "green" about the sauce. Halibut is off season right now and the price reflects it - $16.99 a pound! That is just unbelievable especially living in New England! Anyways...used swordfish instead. Came out delicious. To cut down on calories I used light cream instead of heavy. Use a light hand on the lemon juice - mine was a little too tart so I added a dash more cream. I highly recommend adding the capers. Gives it just the right zip in the end. This one is definitely a keeper!
Lemon taste too strong. I'll use 2 tbsp max next time. Otherwise delicious!
OMG! This is the BEST thing I've ever tasted in MY LIFE. I added a little freshly grated Parmesan cheese to the sauce and it was divine. I can't wait to make it again!
The sause is amazing. I made it with shrimp because my husband hates fish. Greatwith added mushrooms, garlic, and served over couscous with broccoli
Definitely would be better with ritz crackers added into the flour and then fried. My husband didn't seem so thrilled with this, but I love lemon flavored fish, but even for me despite my obsession with overwhelming my seafood with lemon this seemed to be a little too lemony, perhaps because the capers, so taper the lemon juice down a bit. Besides that it was really tasty.
This is a very simple and delisih dish! Skipped the capers otherwise made as called for.
Hubby said it was the best fish I've ever made.
This is a basic Piccata recipe (just omit the basil). True, not all cooks have the instinct for quantities with ingredients. I recommend 1-2 table spoons of Lemon and try (substituting seasoned salt for regular salt)sifting salt, pepper, and flour together (adjusting to personal taste), reducing heat and returning fish or chicken to sauce and simmering in sauce for 2-3 additional minutes.
This was too lemony, but still good. I made it with shark meat instead. Next time (there probably won't be one), I would halve the amount of lemon.
This recipes was very good. I followed recipe exactly other than I seasoned with old bay seasoning. Also, I usually like to double sauces, but on this one, do not, I did and had so much sauce leftover.
Excellent and easy. Very flavorful and my guests really enjoyed it.
Pretty darn good. I added cajun seasoning and fresh garlic.
I used whiting fish, and my husband loooved it. i didn't use any capers since i didnt have any. I added 2 tbs of feta cheese in the sauce. yummy
This recipe was simply amazing! I am a begginer in cooking and I had no experience cooking fish, yet this recipe was easy and delicious! When I first tasted the sauce I though it was too lemony, but it tasted great with the fish. Because of my inexpierience, I used talpia (which is much less expensive than halibut) and I left out the capers because I don't have much of a taste for them. My family loved it, and it was easy too. Thank you so much!
One of my favorites. I use thick filets and cut them into squares.....SOOOO GOOD!
This was very good!
I used orange roughy instead of halibut since halibut is out of season. The pan-friend roughy was awesome, but we (my husband and I) did not care for the sauce much. I'd rather eat the fish plain (seasoned w/ Old Bay) or with roumalade (sp?) sauce.
What a great recipe. Delicious. My husband raved about how good this recipe turned out. I thought it was out of this world. Next time I make this recipe, I will leave out the flour dusting part. I feel it doesn't really add anything to the fish.
The pan-fried fish (I used tilapia) was very good and quick and easy to make. However, the sauce curdled and looked like sand sinking to the bottom of the pan, leaving the liquid on top (maybe because of the lemon, as someone else suggested?). The flavor of the sauce I wasn't too crazy about, either. I'd make the fish again, but definitely will NOT make the sauce again.
I didn't make this exactly as-is due to availability of ingredients, but still loved it. I used haddock instead of halibut, milk instead of cream, broth instead of wine. I imagine this would be even better with the original ingredients, but this version was still great.
I can’t tell you how many times I’ve made this. With halibut or other white fish if halibut isn’t available. I’ve used it for chicken as well. This evening I added some Parmesan for a unique Alfredo sauce for chicken and it was fantastic. Great recipe, thanks!
I did this tonight and doubled this recipie. It was great.
I made this with wahoo instead of halibut, and it was wonderful. The wahoo was very thick, so it took more time to cook, but had great flavor and a very meaty texture. Next time I'd use a little less lemon juice and more wine & cream (I used half & half.) Great recipe!
This is my new favorite way to cook Halibut- the sauce really takes it over the top! I love the flavor combination of lemon and capers, and it goes so well with the mild fish. I did dust the Halibut in grated Parmesan before frying, and skipped the wine since I didn’t have any, and it was perfect!
very yummy sauce! we used orange roughy. fried it with a little diced onion and garlic. we added green onion to the sauce. very easy meal with great results.
It used one lemon and the lemon overpowered the recipes. I would use half the lemon juice next time. Otherwise it was very good
Made this today and it was great. Didn't have capers but will get some and make it again soon for company! We love wild halibut from Alaska!
I was disappointed. But i think it was my own fault. I'll probably be trying it again sometime and we'll see how it is. It was very lemony, too lemony for me. Maybe I didn't cook it down long enough, or put too much in. I'm not sure. Didn't include the capers and I'm glad I didn't, it would have been too much for me. I'll probably try the sauce again on some tilapia though just because of how expensive halibut is.
Sauce was OK not spectacular. I next time will grill Halibut as pan did not give it a good char.
Very good. I didn't use as much butter. I am also added an ear of corn to the cream sauce just because I had some. I used halibut for $24/lb yikes and some red snapper that was $18/ lb yikes to compare the two. The halibut tasted better.
No changes. Added a bit more cream as we like more sauce.
This recipe was super easy and delicious. Call out - moderate the amount of lemon juice. I would say start with 2 Tbs then adjust. The first time I used juice of whole lemon, the sauce was way too tart and i had to re-adjust other ingredients to temper it. I used dried herbs but still tasted amazing.