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.
Pat the halibut fillets dry with paper towels.
Season both sides with salt and freshly ground black pepper.
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.
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.
Spoon the warm caper butter sauce generously over the halibut fillets.
Garnish with extra parsley and lemon wedges if desired.
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.
4 servings