Recipe by Pam Anderson
"Delicate fillets of fresh halibut are gently pan-fried and served with a white wine and caper sauce."
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1 1/2 pounds
halibut, cut into 4 pieces
freshly ground black pepper
dry white wine
This was delicious and easy. Followed the recipe exactly. My only challenge was that I had fillets of different thickness, so some took longer to cook. Try to get all 4 the same thickness to make your timing easier.
Serve with the salad w/berries and wild rice mix for a fast and tasty meal.
Wonderful! I made the recipe as written, with a tad less butter. I could not find halibut today, so I used turbot. It was a fish I had not tried before, and it was a delicious substitution for halibut.
Awesome recipe. I haven't been able to find Halibut lately because the grocers say its difficult to get this time of year, so I used grouper. It is a good alternative if you can't find halibut.
This recipe is excellent! I goofed the first time I made it and cooked the fish in the sauce and it was wonderful. Now I just double the sauce and cook the fish in half of it and pour the rest over the top...Yum!
This was the best halibut recipe ever. My husband says that it must be on the menu each week. It cooked up excellent and the sauce was easy and superb over the fish. I highly recommend it.
My compliments to the chef! This was DELICIOUS! I don't make Halibut very often... but this was so delicious I'm sure I'll be making it more often from now on. :-)
This is the best halibut that I have tasted. The seasoning is very complementary to the flavor of the fish.
My husband and I had this dish and loved it! Absolutely delicious and easy to prepare! Haven't made halibut very often but this recipe is one that I will make again and again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 170
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