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Pan Fried Halibut Steak with Light Green Sauce
SUBMITTED BY:
Charter Guy
PHOTO BY:
Jenn T.
"A delightful and rich halibut recipe with a memorable herbed white wine cream sauce."
RECIPE RATING:
Read Reviews
(46)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
15 Min
READY IN
25 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 (8 ounce) halibut steaks
salt and pepper to taste
1/2 cup all-purpose flour for dusting
1/4 cup melted butter
1/4 cup dry white wine
1 lemon, juiced
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley
4 tablespoons finely chopped fresh basil
2 tablespoons drained capers
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DIRECTIONS
Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and keep warm.
Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.
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REVIEWS
Reviewed on Sep. 19, 2007 by gwyfin
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gwyfin
Sep. 19, 2007
This is fantastic! My 2 kids and hubby could not stop raving about it-definitely restaurant quality! I will make this again and again! Fairly simple (as long as you have all the ingredients on hand) and it makes for a beautiful presentation. I did not add the capers though. I served this dish with french bread (bread is a must for the yummy sauce), and garlic-parmesan green beans. I am not sure if the green bean recipe is from here or not-I got it somewhere online! You snap off both ends of the fresh green beans, blanch them in a pan in enough water to cover, strain & run under cold water, return to the pan and stir fry them in some butter. Then sprinkle them with garlic salt, pepper, and a good amount of parmesan cheese.
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18 users found this review helpful
This is fantastic! My 2 kids and hubby could not stop raving about it-definitely restaurant...
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Reviewed on Jul. 1, 2007 by
Dianemwj
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Dianemwj
Jul. 1, 2007
I don't like it when recipes don't give specific measurements like "one lemon, juiced", The amount of juice one lemon contains can vary greatly. Mine must have been extra juicey because I thought this was way too lemony. My husband raved about it though. The halibut was very good after I scraped most of the sauce off of mine. If I make this again, I will add the lemon juice one tablespoon at a time.
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8 users found this review helpful
I don't like it when recipes don't give specific measurements like "one lemon, juiced", The...
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Reviewed on Feb. 4, 2007 by
Stasha
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Stasha
Feb. 4, 2007
The store was out of halibut, so I used the mild talipa instead and I think it worked great with the reduction sauce. I wouldn't suggest using salmon. My only other suggestion would be to try not to dawdle in making the sauce, and plate as quickly as possibe. Served with creamed spinach and parsley as decoration, and it looked great. Will definetly make again, maybe with halibut next time.
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8 users found this review helpful
The store was out of halibut, so I used the mild talipa instead and I think it worked great...
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Reviewed on Jul. 7, 2007 by
Pamplemousse
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Pamplemousse
Jul. 7, 2007
This is such a great recipe, both my husband and I love it - especially how easy it is to prepare. We've made it many times with different types of white fish and its always turned out great. Better to use fresh lemon then lemon juice. Its great when served with mashed potatoes or couscous since both absorb the sauce nicely.
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7 users found this review helpful
This is such a great recipe, both my husband and I love it - especially how easy it is to...
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Reviewed on Jun. 6, 2007 by
Surferess
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Surferess
Jun. 6, 2007
Halibut is so expensive and hard to get. I am on a low fat diet, so I left out the butter and cream. Also I am short on fresh herbs, so I used dry. Served it on a nice bed of greens with a light vinegrette. See photo.
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7 users found this review helpful
Halibut is so expensive and hard to get. I am on a low fat diet, so I left out the butter and...
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Reviewed on Jul. 11, 2006 by learning2cook
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learning2cook
Jul. 11, 2006
My mother and I spent 15 minutes talking about how delicious this recipe was. I didn't even add capers (forgot). I used light butter, and used half the basil and parsley (for 2 halibut steaks), and 1/4 cup of the heavy cream, used one lemon, etc. I thought the sauce would boil away but it didn't. My mother doesn't drink any alcohol so I added mine after I dished hers out. I did not use salt, instead using a very light sprinkle of Cajun seasoning (I'm supposed to not use salt, so I cheat with Cajun seasoning, which has salt but it makes me feel like I'm not using salt). I had leftover halibut from a seafood company that delivers, and swore I couldn't wait to never buy halibut again, but I've changed my mind. This was EXCELLENT. I am shocked at how good it was. And I am no chef. I usually don't follow directions well (hence, no capers). I ate salad with no dressing to go with the meal, as I'm trying to watch my weight. Haven't added up the calories but it was as filling as eating 2 potatoes!
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7 users found this review helpful
My mother and I spent 15 minutes talking about how delicious this recipe was. I didn't even...
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Reviewed on Nov. 17, 2005 by Megan
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Megan
Nov. 17, 2005
I've tried numerous great recipes from this site but this is the first one I've written a review for. I made this recipe over the weekend and it was amazing!!! I followed it exactly as written and wouldn't change a thing! I've been craving the sauce ever since and can't wait to make it again. Thanks Charter Guy!!!
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6 users found this review helpful
I've tried numerous great recipes from this site but this is the first one I've written a...
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Reviewed on Nov. 8, 2007 by
Em
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Em
Nov. 8, 2007
I used tilapia and also did not add capers. Served it with mash potato and green beans. Great presentation but not very flavorful, I even added extra spices.
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3 users found this review helpful
I used tilapia and also did not add capers. Served it with mash potato and green beans. Great...
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Reviewed on Jul. 19, 2007 by
AUSSIEAMERICAN
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AUSSIEAMERICAN
Jul. 19, 2007
I loved this recipe! So so simple...the preparation time is minimal, and the end product looks and tastes amazing! The only change I would make next time is to double the sauce.
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3 users found this review helpful
I loved this recipe! So so simple...the preparation time is minimal, and the end product looks...
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