Halibut Piccata is a delicious seafood dish that is an easy, one-pan meal. This flakey white fish is lightly sautéed in a skillet until golden brown. Served with a buttery and tangy sauce, it's easy to see this is no ordinary fish recipe.
You will love that this halibut recipe is ready in less than 30 minutes. While fresh fish is best, most grocery stores have flash frozen fillets available so it's really convenient to keep a package in your freezer to pull out on those super busy nights.
I have made so many recipes with different types of fish and the sauces that I love to serve them with. Have a look at some of these choices:
Blackened Flounder with Cajun Sauce
Mahi Mahi with Avocado Tomato Salsa
Ingredients
You will need the following ingredients to make Halibut with lemon caper sauce:
What are some substitutions for Halibut?
You can choose some of these choices that are similar to Halibut in that they are all white, flaky fish with mild flavors.
- Cod,
- Haddock
- Pollock,
- Fluke
- Grouper
- Tilapia
- Striped bass and sea bass have a slightly firmer texture but are still considered white fish.
They should all have very similar cooking times, depending on the size and thickness of the fillets.
What is Piccata sauce?
Piccata sauce is a very popular and versatile pan sauce that goes really well with chicken, pork, fish and vegetables. It's main ingredients are butter, oil, lemon and capers. It is rich and delicious but not thick and creamy.
Halibut Picatta sauce usually has white wine in it, which you can use, just add about ½ cup. But I have made it without wine and is just as delicious. A bit of white wine vinegar is added for the added tangy, acidic flavor. The capers are added for a salty, pickled flavor. You can try substituting a few chopped green olives to get a similar taste.
How to make Halibut Piccata
Step 1: Combine seasonings, pat dry the fish and press onto top and bottom.
Step 2: Heat oil and butter in skillet over medium high heat. Place fillets in pan, cook on each side about 3 minutes each. Test with thermometer to read 145°F.
Step 3: Remove fish to platter. Stir sauce ingredients, except butter, together and pour into skillet. Cook 2 minutes on low-medium heat, add butter and stir sauce well.
Step 4: Add filets back to pan and heat through on low for about 1 minute.
Recipe Tips
- Always pat the fish dry with paper towel so that it sears and browns instead of steams from too much moisture.
- A very hot pan is key to making sure fish doesn't stick to pan. Add the oil before you add the fish. Adding more oil during cooking process won't keep it from sticking.
- Halibut is a quick cooking fish, keep an eye on it while browning. I also use a meat thermometer inserted sideways to test temperature to reach 145°F. Overcooking will make it dry and tough.
- Turn the fish gently with a metal spatula. The filets are fairly delicate and can break apart.
What to serve with Halibut Piccata
When I make a dish with a rich, buttery sauce, I like to serve a fresh, green veggie alongside. For our dinner, sautéed spinach in a bit of olive oil, garlic and salt and pepper was perfect for us. My husband had a baked potato and I also had a green salad ( since I try to keep my carbs lower).
Here are some other suggestions for a delicious side dish.
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Halibut Piccata
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
Halibut Piccata is a delicious seafood dish that is an easy, one-pan meal. This flakey white fish is lightly sautéed in a skillet until golden broth. Served with a buttery and tangy sauce, it's easy to see this is no ordinary fish recipe.
Ingredients
- 4 (6 ounce each) halibut filets
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Arrowroot powder or cornstarch or flour
- ¼ cup Almond flour or cornstarch, flour
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
Piccata Sauce
- 1 cup chicken broth
- 1 tablespoon white wine vinegar
- 3 cloves garlic, grated *
- 3 tablespoons capers
- 1 lemon, juiced (about 2-3 tablespoons)
- 2 tablespoons butter
- parsley for optional garnish
Instructions
- Mix the flours, salt, pepper and lemon zest in bowl.
- Pat dry the halibut and press seasonings onto top and bottom fish.
- Heat oil over medium-high heat in cast iron or other heavy skillet. Place filets in pan and cook for at least 3 minutes before turning over. Cook the other side for an additional 3 minutes. Test with meat thermometer. Fish is done when it registers 145°F. Remove to platter.
- Stir sauce ingredients and pour into pan. Heat to low-medium and stir well for about 4 minutes. Add butter, scraping bottom of pan to combine the browned bits with the sauce.
- Add halibut back to skillet and heat on low for about 1 minute.
- Serve with the sauce and lemon slices if desired.
Notes
*Always pat the fish dry to allow for browning instead of steaming from too much moisture.
*Make sure pan is very hot and oiled before adding fish to avoid sticking.
*Don't overcook, test with a meat thermometer to see if filets registers 145°F.
*Store leftovers, covered, in the refrigerator. Use within 2 days. Reheat in a skillet on low heat until hot. You can freeze the filets by first wrapping in plastic wrap or aluminum foil and then store in an airtight container for up to 2 months. Defrost overnight in the refrigerator.
Nutrition
- Serving Size: 1
- Calories: 300
- Sugar: 0.5g
- Sodium: 698 mg
- Fat: 12.9g
- Carbohydrates: 6.3g
- Protein: 33.8g
- Cholesterol: 98.6mg
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