My reviews (342)

Halibut with caper butter sauce

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.
Reviews (342)

31 Jul 2008
Reviewed by: naples34102
"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.
(Review from Allrecipes US | Canada)
08 Oct 2002
Reviewed by: Kay
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.
(Review from Allrecipes US | Canada)
29 Oct 2002
Reviewed by: Ada Wilder
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!
(Review from Allrecipes US | Canada)
05 Jan 2006
Reviewed by: Lupin Pooter
Completely delicious. Took other posters' advice and cut down a bit on the butter, but sauce was still indescribably good (we had it tonight and it's already been requested again!). Thanks for sharing the recipe.
(Review from Allrecipes US | Canada)
13 Aug 2002
Reviewed by: NOASCOTT
Just as stated, this is easy and delicious! I will make this again and again.
(Review from Allrecipes US | Canada)
30 Nov 2005
Reviewed by: dutchie
fantastic..never cooked with capers before. The halibut was cooked in a teflon pan so no real brown bits, I'll try an iron pan next time. As the halibut was already cooked after the first bit I just mixed it in the sauce to warm it up and it came out great. No add ons or substitutes. If your weary about capers, dont add the full 3 tbsp, add only one tbsp, the caper liquid and cooking of them will add the taste that is required.
(Review from Allrecipes US | Canada)
06 Mar 2009
Reviewed by: mermaid
This has way too much butter, and it doesn't need the extra salt. The capers have enough salt in them to carry the dish. Cut the butter in half. For two halibut steaks that is more than adequate. With those changes, easily a 5 star.
(Review from Allrecipes US | Canada)
04 Oct 2005
Reviewed by: BardGabbard
Great recipe. I used tilapia because that's what I hada on hand and it still turned out great.
(Review from Allrecipes US | Canada)
02 Aug 2003
Reviewed by: Dagny
It was good, but don't add any salt. The capers make it a bit to salty already.
(Review from Allrecipes US | Canada)
10 Aug 2010
Reviewed by: kimmi
love this.. thanks Barbara!!! I added extra capers since my hubby loves them, and left out salt all together. After searing I placed in baking dish cover with foil. Worked on the sauce then pour on top the seared fish re-covered with foil and baked for about 10min-15min at 450F. It was moist and so so tasty.
(Review from Allrecipes US | Canada)


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