Pan-seared halibut is a light, flaky, and protein-rich dish that shines when paired with a bright and savory caper butter sauce. This elegant yet simple recipe is perfect for a weeknight dinner or a special occasion. The buttery sauce complements the mild flavor of the halibut, while capers add briny zest and depth.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Halibut
4 halibut fillets (6 oz each), skinless
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 tbsp unsalted butter
For the Caper Butter Sauce
4 tbsp unsalted butter
2 cloves garlic, finely minced
1 tbsp shallots, finely chopped
2 tbsp capers, drained
¼ cup dry white wine (or chicken stock)
Juice of ½ lemon
1 tbsp fresh parsley, finely chopped
Prep the Halibut
Sear the Fish
2
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Add halibut fillets to the pan, presentation side down.
Sear for 3–4 minutes until golden and crusted. Flip and cook for another 2–3 minutes until the fish is opaque and flakes easily with a fork.
Remove fillets from the pan and set aside on a plate.
Make the Caper Butter Sauce
3
In the same skillet, reduce heat to medium.
Add 4 tbsp butter and let it melt gently.
Stir in shallots and garlic, sauté for 1 minute.
Add capers and white wine. Let it simmer for 2–3 minutes until slightly reduced.
Stir in lemon juice and chopped parsley. Adjust seasoning if needed.
Serve
Serving Suggestions
5
Serve with roasted fingerling potatoes, steamed asparagus, or a bed of herbed couscous.
Pairs beautifully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Ingredients For the Halibut
4 halibut fillets (6 oz each), skinless
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 tbsp unsalted butter
For the Caper Butter Sauce
4 tbsp unsalted butter
2 cloves garlic, finely minced
1 tbsp shallots, finely chopped
2 tbsp capers, drained
¼ cup dry white wine (or chicken stock)
Juice of ½ lemon
1 tbsp fresh parsley, finely chopped
Directions Prep the Halibut
Sear the Fish
2
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Add halibut fillets to the pan, presentation side down.
Sear for 3–4 minutes until golden and crusted. Flip and cook for another 2–3 minutes until the fish is opaque and flakes easily with a fork.
Remove fillets from the pan and set aside on a plate.
Make the Caper Butter Sauce
3
In the same skillet, reduce heat to medium.
Add 4 tbsp butter and let it melt gently.
Stir in shallots and garlic, sauté for 1 minute.
Add capers and white wine. Let it simmer for 2–3 minutes until slightly reduced.
Stir in lemon juice and chopped parsley. Adjust seasoning if needed.
Serve
Serving Suggestions
5
Serve with roasted fingerling potatoes, steamed asparagus, or a bed of herbed couscous.
Pairs beautifully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Pan-Seared Halibut with Caper Butter Sauce
