This Pan Seared Halibut With Lemon Caper Sauce is a decadent yet easy way to cook up some halibut when the occasion calls for it.
Pan Seared Halibut is Fast & Easy
When the family’s away for the weekend…..I eat seafood.
I have a sad, sad story to share with you. I am the only person in my small little 4 person family who eats seafood.At the moment. I pray to the gods everyday that someone will convert. Might be my vegetarian-when-it-pleases-him son, might be my getting more adventurous daughter who likes plain tuna at the moment. It most definitely and unfortunately won’t be my stuck-in-his-seafood-hating-ways husband.
So this recipe has one small, sad, lonely Halibut steak.
It was just me.
A halibut steak. And a bottle of wine. And a recipe was born!
*fear not, the unused portion of the bottle of wine went to very, very good use.*
- 2 halibut steaks
- 1/3 cup of flour
- 2 tbsp butter
- 2 cloves of garlic
- 1/3 cup dry white wine
- 1 tbsp capers
- 1 tbsp minced fresh parsley
- 1/2 of a lemon, zested and juiced
How to Make Pan Seared Halibut
- Rinse and pat dry your halibut. For lucky people who have family members who actually eat seafood, this recipe has enough sauce for two servings.
- Dredge the fish through the flour.
- Melt the butter in a frying pan and start cooking the fish. You can sprinkle on some pepper at this point, some salt, season it up a bit. Cook on a medium heat so the butter doesn’t burn.
- The steaks should take about 6 minutes per side on a medium heat and when they are done, flake like this. You can tell when halibut is done, if it’s not it will still look translucent and raw. When done, the halibut will be white and flake easily when you take a fork to it.
Now, I was not going to deglaze the pan that I fried the fish in. It’s just not the same as getting good chicken flavor. I love my seafood, but I draw the line there, it just is not appealing with this recipe. So the sauce is made in a separate pot. Add in the lemon juice, parsley, capers,wine and zest. Simmer it a while until the liquid is reduced.
Serve like this, place the fish steak on the plate and drizzle the sauce, heavy on the lovely tidbits that are in the sauce. Just like a chicken picatta, but with fish!
Pin This Recipe to Your Seafood Recipes Board and Remember to Follow me on Pinterest!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Pan Seared Halibut With Lemon Caper Sauce
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Total Time
- 15 minutes
- Karlynn Johnston
- 2 halibut steaks
- 1/3 cup flour
- 1/4 teaspoon pepper
- 2 tablespoons butter
Lemon Caper Sauce
- 2 tablespoons salted butter
- 2 cloves garlic
- 1/3 cup dry white wine
- 1 tablespoon capers
- 1 tablespoon minced fresh parsley
- 1/2 lemon zested and juiced
Rinse and pat dry your halibut steaks with paper towels. Whisk together the flour and pepper. Dredge the fish steaks through the flour until coated completely.
Melt the butter in a frying pan and add in the halibut steaks. You can sprinkle on some more pepper at this point, some salt, season it up a bit. Cook on a medium heat so the butter doesn't burn. The steaks should take about 6 minutes per side on a medium heat and when they are done the halibut will flake nicely.
While the steaks are cooking, start the sauce. In another small skillet, start the butter melting and add the minced garlic.
In the small skillet with the butter and garlic, add in the lemon juice, parsley, capers, wine and zest. Simmer it a while until the liquid is reduced.
To serve, place the fish steak on the plate and drizzle the sauce, making sure to get some of the lovely tidbits that are in the sauce on the fish.
For calorie information please note that the calculator assumes that you are eating ALL of the flour, the butter and the wine. Calories on this recipe are far less than the calculator tells you, as you only eat a small amount of each of those.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.