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READY IN 25 mins

Capers and Halibut

Read Reviews (227)

"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." — Barbara Tantrum

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Original recipe makes 2 steaks Change Servings

1 tablespoon olive oil
2 (8 ounce) steaks halibut
1/2 cup white wine
1 teaspoon chopped garlic

1/4 cup butter
salt and pepper to taste
3 tablespoons capers, with liquid

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Directions

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.
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.
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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PREP 10 mins
COOK 15 mins
READY IN 25 mins

Footnotes

British English recipe for Halibut with Caper Butter Sauce.
French recipe for Fletan au beurre de capres.
Australian recipe for Halibut with Caper Butter Sauce.

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"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.

—naples34102

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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.

—mermaid

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280 Ratings

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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.

—Kay

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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!

—Ada Wilder

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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.

—Lupin Pooter

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Sep 11, 2003

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

—NOASCOTT

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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.

—dutchie

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Oct 04, 2005

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

—BardGabbard

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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.

Nutritional Information

Capers and Halibut

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 284
Calories from Fat: 153

% Daily Value *
Total Fat 17g 26 %
Saturated Fat 7.8g 39 %
Cholesterol 72mg 24 %
Sodium 337mg 13 %
Potassium 550mg 15 %
Total Carbohydrates 1.4g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 24.2g 48 %
Sugars 0.3g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 4 %
Iron 13 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.