Pan-Seared Halibut fillets with a caper butter sauce made of capers, garlic, wine, and butter. Make a fancy meal in just 20 minutes following this recipe!
This is one of the most flavorful halibut recipes you can make. The halibut is pan-seared, so it’s crispy on the outside and tender and flaky inside. The sauce served with the halibut is very simple but packs a ton of flavor.
This halibut recipe may seem gourmet and fancy, but surprisingly this halibut dish comes together quickly, and you can have a meal on the table in less than 30 minutes.
I love this recipe not only because David and I love seafood, but it also gives me a chance to pair a meal with the awesome Virginia wines we collect. I’ve made this halibut dish many times, and it comes out perfect every time!
Let’s make some halibut!
What is Halibut?
Halibut is a popular white fish native to the deep waters of the pacific northwest. Halibut has a firm, lean texture with a sweet, mild fish taste. It’s versatile fish that can be prepared in many ways.
David and I signed up for Sitka Salmon Shares to get more fresh fish in our lives. We are both fish lovers; sometimes, getting fresh fish is hard. We receive a box of frozen wild-caught fish each month. SSS is more than just salmon, and we highly recommend them. Learn more HERE.
Ingredients Needed to Make Pan-Seared Halibut with Caper Butter Sauce
- Oil: I always use extra virgin olive oil, but feel free to use whatever cooking oil you prefer.
- Fish: You will need about 12 ounces of fish for this recipe. I used (2) 6-8 ounce fillets about an inch thick for this recipe.
- White Wine: any dry white wine will work. Pignot grigio, sauvignon blanc, and chardonnay are great. Make sure it’s a wine you want to drink with the meal. If you do not want to use wine, you can substitute it with chicken broth.
- Garlic: the garlic should be finely minced to disperse in the sauce among the fillets evenly
- Butter: I use unsalted butter to control the sodium in the dish.
- Seasoning: Kosher salt and freshly cracked black pepper
- Capers: Both caper berries and juice.
- Lemon: Both the zest and lemon juice.
- Parsley: fresh flat-leaf parsley, chopped for garnish (optional).
How To Make Pan-Sear Halibut with Caper Butter Sauce
Step 1: Sear the halibut.
- Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat. Season the halibut fillets with salt and pepper and sear on each side. It will take about 3 minutes on each side, depending on the size and thickness of the fillet. Remember, the fish will finish cooking in the sauce. Try to shoot for an internal temperature of 120-125 degrees F.
- Remove the fillets from the pan, cover them with foil, and set aside.
Step 2: Make the caper butter sauce.
- Pour the wine into the pan. Use a spatula to scrape browned bits from the bottom of the pan. Let the wine reduce by half. This will allow the alcohol to cook out of the pan.
- Stir in the garlic, butter, lemon juice, and capers—season with salt and pepper.
- Simmer over medium heat for 1-2 minutes to blend the flavors of the ingredients, then stir in the lemon zest.
- Place the halibut fillets back into the pan; spoon over the sauce to coat. Cook until the fish flakes easily with a fork and reads 135 degrees F internally.
Step 3: Serve!
- Serve fish immediately with the sauce from the pan poured over it. Sprinkle with fresh parsley and serve with lemon wedges if desired.
Tips for Making Pan-Seared Halibut
- Frozen fillets should be thawed completely. Rinse and pat dry with a paper towel.
- For best results, use fillets equal in size so they cook evenly.
- Allow the fish to release from the bottom of the skillet before trying to flip. Check a corner; if the fish does not come up easily, wait 30 seconds and try again. This will prevent the fillet from tearing.
- Use an instant-read meat thermometer to read the temperature of the fish.
- A fish spatula is excellent for getting up under the fish to flip it or remove it from the pan.
FAQ’s
Yes! It crisps up perfectly. If cooking halibut with the skin on, cook the fish flesh side up first for better presentation.
Any mild white fish, such as cod, haddock, flounder, or whiting, will do.
I do not recommend using a non-stick skillet. The fish will not crisp up as well, and the sauce will be less flavorful without the crispy brown bits of fish that stick to the bottom of the pan while the fish sears.
Like most fish, halibut is a great source of healthy protein, a good source of selenium, niacin, phosphorus, magnesium, vitamins B12 and B6, potassium, and omega-3 fatty acids.
What To Serve with Pan Seared Halibut
I almost always serve this halibut dish with oven-roasted asparagus. Sometimes with potatoes, other times I serve it with Mediterranean couscous. This seafood dish would also be good with any of the following recommended sides:
- Roasted Turnips
- Sauteed Kale
- Coleslaw
- Quick Collard Geens
- Parmesan Smashed Potatoes
- Cauliflower Creamed Spinach
Cooking fish is so easy. This pan-seared halibut recipe is proof of that.
Are you making this pan-seared halibut recipe? We’d love your feedback. Leave us a comment and a star rating below. We value your opinion and appreciate your time.
See ya on the mountain!
This recipe was originally posted on 1/11/14.
Pan-Seared Halibut with Caper Butter Sauce
Useful Equipment:
Ingredients
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
- 12 ounces halibut fillets (2) 6-ounce fillets
- ½ cup white wine Your favorite Pinot Grigio, Sauvignon Blanc, Chardonnay or any dry white table wine will work.
- 1 teaspoon garlic minced
- 3 tablespoons unsalted butter sliced into individual tablespoons
- 2 tablespoons capers with liquid
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- flat leaf parsley Finely chopped for garnish (optional)
Instructions
Sear the Halibut
- Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat. Season the halibut fillets with salt and pepper and sear on each side. It will take about 3 minutes on each side, depending on the size and thickness of the fillet. Remember, the fish will finish cooking in the sauce. Try to shoot for an internal temperature of 120-125 degrees F.Remove the fillets from the pan, cover with foil, and set aside.
Make the Caper Butter Sauce
- Pour the wine into the pan. Use a spatula to scrape browned bits from the bottom of the pan. Let the wine reduce by half. This will allow the alcohol to cook out of the panStir in the garlic, butter, lemon juice, and capers—season with salt and pepper. Simmer over medium heat for 1-2 minutes to blend the flavors of the ingredients. Then stir in the lemon zest. Place the halibut fillets back into the pan; spoon over the sauce to coat. Cook until the fish flakes easily with a fork and reads 135 degrees F internally.
Serve!
- Serve fish immediately with the sauce from the pan poured over it. Sprinkle with fresh parsley and serve with lemon wedges if desired.
Notes
- Frozen fillets should be thawed completely. Rinse and pat dry with a paper towel.
- For best results, use fillets equal in size, so they cook evenly.
- Allow fish to release from the bottom of the skillet before trying to flip. Check a corner; if the fish does not come up easily, wait 30 seconds and try again. This will prevent the fillet from tearing.
- Use an instant-read meat thermometer to read the temperature of the fish. A 1-inch thick fish fillet typically takes about 4-5 minutes on each side to reach 135 degrees F.
- A fish spatula is excellent for getting up under the fish to flip it or remove it from the pan.
sipchompchew says
This looks delicious!!
Debbie Spivey says
It was great. Thanks!
Vickie Venable says
Looks Yummy!!
Debbie Spivey says
Thanks, Vickie. I hope you will give this one a try. So worth it!
NoraBora says
Super delicious!
The Mountain Kitchen says
So glad you liked this recipe. Thanks for the review!
Marie says
Made this last night for my husband and myself. He’s a very picky eater…he LOVED it! Easy to do, quick and presents nicely too. Thanks for a new recipe to add to our dinners, as we will be doing this one again!
The Mountain Kitchen says
So glad you both enjoyed the halibut. Thanks for your feedback!