Halibut Piccata - BigOven 161211
Halibut Piccata

Halibut Piccata

Ready in 45 minutes
13 review(s) averaging 4.4. 92% would make again

Top-ranked recipe named "Halibut Piccata"

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Delectable fish in a creamy, piquant sauce... this dish will wow your dinner guests.

"I used freshly caught halibut. I would use a little less lemon next time. Also, heating the garlic before adding the wine will allow you to use less garlic and give the sauce more depth."

- Acecaraballo

Ingredients

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1/4 cup All-purpose flour
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 tablespoon olive oil
2 6.5-oz halibut fillets; about 1 inch thick, (up to 7-oz ea.)
3 tablespoons dry white wine; (such as chardonnay or pinot gris)
Lemon Juice; (about 1/3 to 1/2 cup, or 2 lemons)
3 cloves garlic; thinly sliced
1 tablespoon capers; drained
5 tablespoons Unsalted butter
Salt and pepper; to taste
fresh parsley; chopped, for garnish

Original recipe makes 2

Servings  

Preparation

Preheat oven to 350 degrees. In a wide, shallow bowl, whisk together the flour, salt and pepper.

Preheat a nonstick saute pan over medium high heat until hot, and add the olive oil. Lightly coat the halibut fillets in the seasoned flour and place in the pan. Sear until golden brown, about 1 minute per side. Flip the fillets to sear the underside, then transfer them to a baking sheet and place in the oven to finish cooking, about 5 minutes more. The halibut should be just cooked through.

Meanwhile, add the wine and lemon juice to the pan, stirring to scrape up any browned bits. Add the garlic and capers and cook the liquid over medium-high heat until reduced by two-thirds. Remove pan from heat and whisk in 5 tablespoons butter to create a creamy, piquant sauce. Taste and whisk in more butter if desired. Season with salt and pepper to taste.

Place fillets on two plates and drizzle each with the piccata sauce. Garnish with a sprinkle of chopped parsley.

Notes

I used halibut cheeks, which I definitely recommend; didn't have capers on hand, so didn't use them, but would next time. Instead of parsley, I chopped a little fresh tarragon and fresh thyme, and added the herbs to the sauce -- the herbs definitely complemented the dish.

Credits

Added on Award Medal
Verified by stevemur

Halibut piccata served with Garlic Sauteed Swiss Chard (recipe 89788) and pan fried polenta..... yum! photo by lisacrooke lisacrooke

photo by henry619 henry619

photo by henry619 henry619

photo by henry619 henry619

photo by henry619 henry619

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Calories Per Serving: 1820 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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A little too much lemon; I'd cut it in half. Also would finely chop the fresh garlic. Otherwise - VERY good, easy to make and quick.
nicwildeman 10 months ago
Easy and delicious
henry619 1 year ago
Excellent and easy and delicious!!
IanC 2 years ago
Great recipe! Easy and delicious!
Ksiebert 2 years ago
I used freshly caught halibut. I would use a little less lemon next time. Also, heating the garlic before adding the wine will allow you to use less garlic and give the sauce more depth.
Acecaraballo 2 years ago
didn't use butter...used Earth Balance buttery spread instead so wasn't creamy in texture. BBQ instead of oven roasted
19lexi19 4 years ago
I would make this again, but add way less lemon
lesliecelia 4 years ago
I loved this recipe.... so easy. Very tasty!
lisacrooke 4 years ago
Absolutely delicious.. Used halibut steaks. Guests loved it.
meikogirl 4 years ago
awesome.
gkonrad2 5 years ago
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