Pan-Seared Halibut with a Caper Butter Sauce

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, and sometimes it is hard getting our hands on fresh fish. 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 (affiliate link).

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 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

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 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.

The Mountain Kitchen is a participant in the Amazon Affiliate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

The Mountain Kitchen participates in the Thermoworks Affiliate Program, an affiliate advertising program designed to provide sites to earn advertising fees by advertising and linking to Thermoworks.com.

There is no extra cost to you for clicking! It just helps us afford to do what we do here at TheMountainKitchen.com. Thanks for your support!