This Lemon Butter Halibut is made with fresh halibut, butter, olive oil, lemons, garlic, white wine, capers and garnished with fresh parsley.

I am an avid lover of white fish, so when I discovered the Lemon Halibut with Capers recipe, I knew it was a hit! I love halibut because it will fill you up guilt free.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Lemon Butter Halibut
Food safety

Ingredients

Halibut
Butter
Olive oil
Lemons
Garlic
White wine
Capers
Parsley

See recipe card for quantities.

Instructions

Cut one lemon into slices, as shown in the picture. The other two lemons will be squeezed into a bowl. Keep that juice for later!

Start off with adding 1 tablespoon of olive oil and 2 tablespoons of butter on a medium pan on medium high heat. This will be the searing part of the halibut. The halibut will need about 5 minutes on each side! We are using a pretty thick halibut, so if you are using a thinner halibut, it will probably be less time. If it doesn't cook all the way through, do not worry as we will be putting it back on the pan. If you notice the halibut cooking all the way through, lower the heat. You don't want to overcook the halibut!

Before adding the halibut to the pan, salt and pepper both sides with your hands. Once the butter completely melts, add the halibut.

After five minutes, flip the halibut to the other side and add the sliced lemon around the halibut. After five minutes, remove from the pan. It's sauce time!

Lower heat. Using the same pan and the same juice, add 2 tablespoons of butter. Once the butter melts, add the garlic and white wine. After three minutes, add the juice of two lemons, capers and parsley.

Add the halibut back on the pan and scoop the juice over and over again onto the halibut. Place the lemon onto to plate.

Hint: Make sure not to overcook the fish, and buy the freshest fish possible.

Substitutions

Halibut: For best quality, go to your local fish market and ask for the freshest halibut they have.
Olive oil: I used good quality extra virgin olive oil.
Butter: I used salted butter but you could use ghee or unsalted butter and salt yourself.
Lemons: For best taste, use real lemons and not store bought lemon juice. I sliced the lemons and caramelized them on each side.
Capers: Capers are usually found in the canned goods at the grocery store, beside the pickles and jalapeños. They are lemony, briney, and salty and pair so well on this dish.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
Deluxe - Try out my Lemon Butter Mahi Mahi
Kid friendly - Add the fish onto a taco or tostada!

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Make sure not to overcook the fish, and buy the freshest fish possible.