Description
This easy pan-seared halibut recipe features tender, flaky fish finished with a quick lemon butter caper sauce made with garlic, white wine, and parsley.
Ingredients
Scale
- 1 pound fresh halibut, cut into 2–3 portions
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 2 tablespoons finely minced garlic
- ¼ cup dry white wine
- Juice of 2 lemons
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges for serving
Instructions
- Pat the halibut dry with paper towels. Season both sides generously with salt and pepper.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter has melted and begins to foam, add the halibut.
- Sear the fish without moving it for 3–4 minutes, until the bottom is golden brown. Flip and cook for another 2–4 minutes, depending on the thickness. Transfer the halibut to a plate when it is almost cooked through.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter and the garlic. Cook for about 30 seconds, stirring constantly.
- Pour in the white wine and scrape up any browned bits from the skillet. Simmer for 2–3 minutes, until reduced by about half.
- Stir in the lemon juice and capers. Return the halibut to the skillet and spoon the sauce over the fish.
- Cook for another 1–2 minutes, until the halibut is cooked through. Remove from the heat, sprinkle with parsley, and serve with lemon wedges.
Notes
- Cooking time will vary depending on the thickness of the halibut. The fish is done when it is opaque, flakes easily, and reaches 145°F at its thickest point.
- If you prefer not to cook with wine, replace it with chicken broth, vegetable broth, or seafood stock.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American