Halibut with caper butter sauce

    (382)
    25 min

    This is a quick and easy seared halibut dish, with a buttery wine and caper sauce. It takes hardly any time at all to make, but it is sure to leave a lasting impression on last minute guests.


    326 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 450g (16 oz) halibut steaks
    • 120ml (4 fl oz) white wine
    • 1 clove garlic, chopped
    • 60g (2 oz) butter
    • salt and freshly ground black pepper to taste
    • 3 tablespoons capers, with liquid

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the olive oil in a large frying pan over medium high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
    2. Pour the wine into the pan, and scrape any browned bits from the bottom. Let the wine reduce by more than half, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavours.
    3. Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
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    Reviews & ratings
    Average global rating:
    (382)

    Reviews in English (296)

    by
    178

    "Capers and Halibut"--what an ordinary name for such an extraordinary dish! The pan roasted halibut becomes nicely golden brown and caramelized, while the sauce, although it includes no lemon juice, is inspired by that used in the classic Veal or Chicken Piccata. Simple to prepare, remarkably pretty presentation, with delicious results. I served this with rice, but a side of pasta with garlic and olive oil would also be a perfect complement.  -  31 Jul 2008  (Review from Allrecipes US | Canada)

    by
    69

    Fantastic!! This was simple and delicious. I also made the "cheesy acorn squash" recipe from this site to go along with it and a nice white wine. My husband was in heaven! One thing... go easy on the caper juice-very salty.  -  08 Oct 2002  (Review from Allrecipes US | Canada)

    by
    55

    Prior to making this recipe, I was not a huge fan of fish. Now, I am! Everyone LOVED it! As a side dish, I made all recipe's "Asparagus Cashew Rice Pilaf". The dishes complimented each other very nicely. Enjoy!  -  29 Oct 2002  (Review from Allrecipes US | Canada)

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