Halibut Piccata

Halibut Piccata

13 reviews, 4.4 star(s). 92% would make again

Ready in 45 minutes

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."


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



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.


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.

Verified by stevemur
Alert editor   

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





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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 1y ago

Easy and delicious
henry619 2y ago

Excellent and easy and delicious!!
IanC 3y ago

Great recipe! Easy and delicious!
Ksiebert 3y 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 3y ago

didn't use butter...used Earth Balance buttery spread instead so wasn't creamy in texture. BBQ instead of oven roasted
19lexi19 5y ago

I would make this again, but add way less lemon
lesliecelia 5y ago

I loved this recipe.... so easy. Very tasty!
lisacrooke 5y ago

Absolutely delicious.. Used halibut steaks. Guests loved it.
meikogirl 5y ago

gkonrad2 6y ago

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