Capers and Halibut Recipe - Allrecipes.com
Capers and Halibut Recipe
  • READY IN 25 mins

Capers and Halibut

Recipe by  

"This is a very easy seared halibut 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."

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Ingredients Edit and Save

Original recipe makes 2 steaks Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Heat the olive oil in a large skillet 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 use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, 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 flavors.
  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 More Reviews

Most Helpful Positive Review
Jul 31, 2008

"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.

 
Most Helpful Critical Review
Mar 06, 2009

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.

 
Jul 27, 2003

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.

 
Jul 23, 2003

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!

 
Jan 05, 2006

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.

 
Sep 11, 2003

Just as stated, this is easy and delicious! I will make this again and again.

 
Nov 30, 2005

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.

 
Oct 04, 2005

Great recipe. I used tilapia because that's what I hada on hand and it still turned out great.

 

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Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 1.4 g
  • < 1%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 337 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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