Halibut Piccata
Elevate your dinner table with this elegant Halibut Piccata recipe—a stunning blend of tender, flaky fish paired with a zesty, buttery lemon-caper sauce. Perfectly dredged and pan-seared halibut fillets form the foundation of this dish, while a luscious combination of dry white wine, chicken stock, and freshly squeezed lemon juice creates a tangy glaze that’s irresistibly flavorful. Briny capers and a hint of fresh parsley add a burst of freshness, making this dish as vibrant as it is delicious. Ready in just 25 minutes, this easy yet sophisticated recipe is ideal for weeknight dinners or special occasions. Serve it alongside creamy mashed potatoes, sautéed greens, or a crisp garden salad for a meal that’s as wholesome as it is gourmet.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Halibut fillets
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 0.5 cups Dry white wine
- 0.5 cups Chicken stock
- 0.25 cups (from about 2 lemons) Lemon juice
- 3 tablespoons (rinsed and drained) Capers
- 2 tablespoons (chopped) Fresh parsley
Instructions
Pat the halibut fillets dry with paper towels. Season both sides of the fillets with salt and black pepper.
Place the all-purpose flour on a large plate or shallow dish. Lightly dredge each fillet in the flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the halibut fillets to the skillet in a single layer (cook in batches if necessary to avoid crowding).
Cook the fillets for 3-4 minutes on the first side, until golden brown, then carefully flip and cook another 3-4 minutes on the other side. Remove the fillets from the skillet and set aside on a plate.
Reduce the heat to medium and add 2 tablespoons of unsalted butter to the skillet. Once melted, stir in the dry white wine, scraping up any browned bits from the bottom of the pan.
Add the chicken stock, lemon juice, and capers to the skillet. Bring the mixture to a gentle simmer and cook for 2-3 minutes to slightly reduce the sauce.
Stir in the remaining 2 tablespoons of butter and taste the sauce, adjusting the seasoning with salt and pepper if necessary.
Return the halibut fillets to the skillet, spooning some of the sauce over the top. Let them warm through for 1-2 minutes.
Transfer the halibut fillets to serving plates and spoon the sauce, including capers, over the top. Garnish with chopped fresh parsley.
Serve immediately with your choice of sides, such as mashed potatoes, steamed vegetables, or a light salad.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.9 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 25.7 mcg | 128% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1137 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
