Become a Better Cook in 4 Days!

Make this restaurant-quality Pan Seared Halibut with Lemon Caper Sauce at home for any special occasion.

Pan Seared Halibut with Lemon Caper Sauce

All week long, we’re going to share several recipes that we recently prepared for a dinner party with our good friends Sandi and David. This Pan Seared Halibut with Lemon Caper Sauce was the delicious star of the show!

Anytime we invite friends over for dinner, we always try to prepare something special.  For us, it’s a pleasure to cook for the enjoyment of cooking and to feed a wonderful meal to our family and friends. But after dinner – more often than not – we get asked, “Is this recipe on your website?” Sometimes the answer is yes, but in the case of our dinner with Sandi and David, many of the recipes were brand new to us.

PIN THIS RECIPE NOW!

Pan Seared Halibut with Lemon Caper Sauce

So Jack and I decided to prepare our dinner menu again – starting with this amazing Pan Seared Halibut with Lemon Caper Sauce – so we could share the recipes here on A Family Feast.

What do I look for when buying Halibut?

Halibut is a firm, white fish with a mild flavor – but it is a bit of a splurge, so this Pan Seared Halibut with Lemon Caper Sauce recipe is really one to save for a special meal.

If possible, always buy your halibut at a fish market that sells fresh-off-the-boat seafood. Whole Foods is also another reputable option. (Unfortunately, in our experience, the average supermarket will not be selling super fresh halibut. )

Typically, one pound of fresh halibut will yield two very generous portions. Call ahead to the market, and ask the fish monger to tell you when they receive their fresh catch in the morning – that’s the time to shop! Ask for the thick end of the halibut filet, and to make it easier for yourself, also ask them to skin it for you.

PIN THIS RECIPE NOW!

Pan Seared Halibut with Lemon Caper Sauce

A few other tips for buying fresh seafood.

  • When you buy any type of fish, keeping it cold while you transport it is crucial, especially during warm weather months. We suggest bringing a cooler full of ice in the back of your car, then place the halibut (or any other kind of seafood) inside that to ensure it stays as cold as possible during the ride home.
  • Once home, keep your seafood super-chilled by placing it in a bowl of ice in the refrigerator until ready to use.
  • Always buy the freshest possible fish available. Fresh seafood should not have any smell except the briny smell of the ocean. Don’t be shy about asking to smell the fish you plan to buy. If it smells “fishy”, walk away.

How do you cook halibut?

We pan seared our halibut in both butter and extra virgin olive oil over medium heat. The butter will start to brown a bit – and that adds some great flavor to this dish! You’ll also add lemon slices to the pan, adding a bright citrusy flavor as well.

Once the halibut is cooked through, remove the filets from the pan. Then sauté chopped garlic for a few moments, add a splash of white wine to deglaze the pan, then add lemon juice, capers and parsley, smooth out with butter – and your simple pan sauce is done.

PIN THIS RECIPE NOW!

Pan Seared Halibut with Lemon Caper Sauce

All in all, this elegant, flavorful, tender, moist, and flaky Pan Seared Halibut with Lemon Caper Sauce takes less than thirty minutes to cook. And your guests will think that they are eating at a fine seafood restaurant!

Be sure to check back later this week for the recipes from the rest of our dinner party menu!

You may like these other seafood recipes:

Disclosure: This post contains affiliate links.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Pan Seared Halibut with Lemon Caper Sauce

Pan Seared Halibut with Lemon Caper Sauce

  • Author: A Family Feast
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 2 servings
  • Category: entree
  • Method: saute
  • Cuisine: American

Description

*If your fish market did not skin the halibut, see the Notes section below for instructions on how to skin the filet.


Ingredients

1 pound fresh halibut, skinned* and cut into two equal portions

4 tablespoons butter, divided

1 tablespoon extra-virgin olive oil

½ teaspoon kosher salt

Few grinds black pepper

34 slices lemon (we used Meyer lemons but regular lemon will do)

2 teaspoon fresh garlic, finely chopped

¼ cup white wine such as Chardonnay

2 tablespoons lemon juice

2 tablespoon capers drained

2 tablespoons fresh flat leaf parsley chopped


Instructions

Salt the top of the fish with just a small sprinkle of kosher or sea salt.

Place two tablespoons of butter and the olive oil in a medium to large skillet or sauté pan and heat over medium heat.

Swirl the butter and oil around and once it starts to slightly brown, add the fish top side down. Sprinkle the side facing up with the rest of the salt and the pepper. Cook for five minutes then using one or two long fish spatulas, gently flip over being careful not to splash hot fat.

Add the lemon slices to the pan as the fish cooks and cook the fish about 3-5 more minutes. Poke the fish to test for doneness or insert a small knife in the side of the center to see if the fish flakes. You want to stop the cooking just before it fully cooks so a little undercooked in the center is fine. It will continue to cook outside of the pan.

Using one or two fish turners, remove the fish filets to a platter along with the cooked lemon slices.

Pour off all but two tablespoons of the fat left in the pan. Best to pour it all into a bowl, let the burned bits sink to the bottom then skim off a few tablespoons of the fat at the top and place back into the pan.

Keep the heat at medium and add the garlic and cook one minute. Add the wine and cook to evaporate. Then add the lemon juice, capers and parsley. Cook for a minute then remove from heat and stir in the remaining 2 tablespoons of butter and stir to make the sauce.

Put the fish back into the pan along with any liquid from the platter, bring heat back to medium and use a spoon to spoon the sauce over the top and cook for 30 seconds then remove to a platter and serve. (I know this seems like a lot of work but at about $23.00 per pound – more if you live away from the ocean – the extra time invested to get this special dish perfect is worth it.)

Serve each portion with a cooked lemon slice and some of the pan sauce.


Notes

*If the halibut is not already skinned, place the filet on a cutting board close to the edge where you are working. Use a sharp long knife and start the skin by cutting a little and separating the skin from the meat but still attached. Then hold that piece down tight against your board, skin down, while you run the knife between the skin and the fish holding the knife flat. Pull the skin as you move the knife slightly back and forth and the skin will come right off. Cut filet into two equal portions and discard the skin.

Keywords: halibut

 

PIN THIS RECIPE NOW!

Pan Seared Halibut with Lemon Caper Sauce

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

  • Deborah Divine wrote:

    Very good and easy to do.

    • Martha wrote:

      Thank you Deborah!

  • Chicago chef wrote:

    This was excellent and restaurant quality as others have said. I get my halibut from Costco – it’s already skinned so this recipe was super easy to come together. I served it with oven roasted potato wedges (although I think wild rice mix would also go well with this), and green beans quickly sauteed in olive oil. Great for entertaining too if you know your guests like fish. Highly recommend!

    • Martha wrote:

      Thanks Chef!

  • Kris Cunningham wrote:

    Super yum! We are staggering through the Keto wilderness and this was a treat—served with sautéed kale on the side.

    • Martha wrote:

      Glad you liked it Kris!

  • Judi Niewierowski wrote:

    I made this dish last night and trusted you when you said worth it as I pd $24.99 lb and got 1.85 all they had. I should have had them remove skin so I had to do it and took me a long time so as to not lose any of this pricey fish. I prepped everything and had it our so once started I could move smoothly. It was more effort than most fish dishes but SO worth it! My husband took the first serving to work today for protein after working out and here is the text he sent me just now ” Wow the halibut is awesome. Clean and light and sauce is perfect complement to not overpower it. Very mild, you will love it. Thank You” So it was worth the effort I put into it. Granted can not have often due to time and cost, but awesome recipe. 5 stars! Would give more on this recipe if possible.

    • Martha wrote:

      Phew Judi! I started reading your comment on my phone, but could only see the first sentence – and worried at first that you didn’t like the recipe. We’re so glad you and your husband both enjoyed the recipe. Depending on where you shopped, many fish mongers will skin the fish if you ask them to (although most of the time they weigh it before they remove the skin so you won’t see any cost savings – but definitely time savings). Thank you for taking the time to write to us – glad it was a hit!!

  • Anne wrote:

    Delicious and easy to make!

    • Martha wrote:

      Thanks Anne!

  • Victoria wrote:

    Delicious and easy to make

    • Martha wrote:

      Thanks Victoria!

  • Michael wrote:

    What side dishes do you prepare for this dinner?

  • Pdspdsjr wrote:

    Made this tonight for fish Friday dinner and it was absolutely delicious I followed the menu exactly and it was perfect my wife loved it thank you

    • Martha wrote:

      You’re very welcome-glad you liked it!

  • Sue wrote:

    Made this tonight, used fresh dill instead of parsley (because I had it and baby it’s cold outside!)
    We loved it, bright flavors,light and really tasty!

    • Martha wrote:

      Thanks Sue!

  • Rob Nussbaum wrote:

    I made halibut a few days ago and wanted it again. So, knowing my wife loves capers and that I love lemon, I was thrilled to find this recipe! It was fantastic! We both enjoyed it so much. I will definitely be making this again. Thank you.

    Rob

    P.S. I clean as I cook too. My wife leaves the kitchen a disaster when she cooks lol

    • Martha wrote:

      So glad you enjoyed the recipe Rob! Opposites in the kitchen must attract! 🙂

  • Sue wrote:

    Made this last night for our New Year celebration. It was simple and absolutely delicious! The only change I made was to add a small amount of cream to the sauce.
    Many thanks! I have saved it to make it again.

    • Martha wrote:

      So glad you enjoyed the recipe Sue – Happy New Year!

  • Jessica wrote:

    Can I use Chilean sea bass instead of halibut?

    • Martha wrote:

      Sure Jessica – The cooking time may vary but the sauce and overall approach to the recipe will work.

  • Vida Luth wrote:

    This was delicious! I made it for my husband and myself. It looked difficult to me at first, but really was quite simple. He loved the sauce and said; “Save this recipe.” I will definitely be making this again.

    • Martha wrote:

      Thanks Vida!

  • Christina Clough wrote:

    The sauce also goes great with steamed baby broccoli. Delicious recipe. Thanks for sharing.

    • Martha wrote:

      Great suggestion Christina!

  • Edward wrote:

    An easy and very tasty fish dish. All my fish recipes are more complicated and not worthy of a weekday meal. Going for a third time tonight.
    Thanks for this recipe!
    ..

    • Martha wrote:

      You’re welcome Edward – glad you enjoyed the recipe!

  • Ursula wrote:

    Made this dish with some halibut a friend bought from Alaska. It turned out so great and I will be making this again.

    • Martha wrote:

      Thanks Ursula!

  • Jane wrote:

    We purchased a halibut off the dock and have tried different recipes for the fillets. This one has been the best! Great contrast of flavors. My kids thought the sauce was a bit overpowering, but my husband and I enjoyed it. I would probably use less capers next time. Served with grilled asparagus and wild rice. Will make again. I would agree with other commenters — be cautious not to overcook. It’s tempting to leave it in the pan longer, but best to take it out medium rare. It will be lovely when served.

    • Martha wrote:

      Thanks Jane!

  • Adrienne wrote:

    My son and I made this last night with risotto and it was amazing! I will definitely be making this again. Thank you for the great recipe!

    • Martha wrote:

      You’re welcome Adrienne – glad you enjoyed the recipe!

  • Joanne wrote:

    We rarely treat ourselves to halibut. I wanted a worthy recipe. This was simple and delicious and quick for a work night meal. I didn’t have wine, but had homemade chicken stock so substituted. I also didn’t have parsley. My husband loved it. We’ll make this again! Thanks.

    • Martha wrote:

      You’re welcome Joanne – so glad you enjoyed the recipe!

  • Liz Leshine wrote:

    This recipe looks delicious, but is a serving really 61.6 grams of fat?

    • Martha wrote:

      Hi Liz – Great question! We use a tool called Nutrifox that pulls the ingredients list from our recipe cards to create the nutritional information. It has the bulk of those fat grams attributed to the halibut (as well as the butter). It may very well be wrong…agree it seems a high. If you have a nutritional calculator that you know and trust – I’d suggest going by that information instead.

  • pauline gallegos wrote:

    looks good

    • Martha wrote:

      Thank you!

  • Corrine wrote:

    Wow – this was delicious. My entire family ate every last bite. The capers added such a yummy pop. Halibut is expensive so I am very grateful for the foolproof recipe!

    • Martha wrote:

      Thanks Corrine! So glad you enjoyed the recipe!

  • Zach wrote:

    Incredibly delicious, even with the garlic removed (one of us has an intolerance). I’m no chef, but this was high-end restaurant quality with minimal effort. 30 minutes from start to finish is about accurate.

    • Martha wrote:

      Thanks Zach!

  • Carol&barry wrote:

    This Halibut dinner was delicious. It will be my only recipe for this fish from now on.
    Thank you so much, my mouth is very happy

    • Martha wrote:

      You’re welcome Carol & Barry!

  • Abbe wrote:

    Really delicious! Restaurant quality! Thank you.

    • Martha wrote:

      Thank you Abbe!

  • Ro wrote:

    This was a well explained recipe and delicious however mine came out a little salty. I think next time I will use unsalted butter and not add salt to the fish as instructed in the beginning of the recipe due to the capers are salty too.

    • Martha wrote:

      Thanks for your feedback Ro.

  • Ric wrote:

    My wife and I cooked a dinner with this as the centerpiece.
    It turned out awsome!!
    Thank you for sharing!!

    • Martha wrote:

      You’re welcome – so glad you enjoyed it!

  • Sharon wrote:

    This was perfect. The capers really added that special flavour.

    • Martha wrote:

      Thanks Sharon!

  • Cam wrote:

    Great recipe. I lightly dusted the halibut with cayenne pepper before searing – added just a little heat

    • Martha wrote:

      Great idea Cam!

  • lisa wrote:

    This was great. I usually do lemon and dill. Thanks for the idea of Capers. turned out great.

    • Martha wrote:

      Glad you liked it Lisa!

  • Barbara wrote:

    Delicious! Making it again tonight!

    • Martha wrote:

      Thank you so much!

  • Josette wrote:

    Made this for dinner tonight…. Absolutely Delicious! This is the perfect recipe to compliment the Halibut. I added Baby Bella mushrooms, sauteed them in with the butter, garlic and wine.

    • Martha wrote:

      Thanks Josette!

  • Antonella wrote:

    Delicious and easy recipe. I make this recipe often and love it. Thank you!

    • Martha wrote:

      You’re very welcome Antonella!

  • Susan Keenan wrote:

    Loved this recipe! First time I’ve ever made halibut. It did take 25 minutes to prep. I did not have capers, so I chopped up green olives as a substitute and added marinated artichoke hearts. The combination was delicious, and I may continue to use them instead of capers. I do agree that it is important to watch the timing, to make sure the fish is not overcooked. Mine was a tiny bit overcooked, I think because I did not remove the fish from the pan soon enough and because I returned the fish to the pan for more than 30 seconds at the end. It was still delicious. Next time, I will remove it from pan when it’s a bit more undercooked.

    • Martha wrote:

      Glad you enjoyed the recipe Susan! Marinated artichokes is a great swap – similar tangy taste as the capers.

  • Anthony T Hirsch wrote:

    This is the best and it is foolproof. I have made this 3 times and get nothing but raves.

    • Martha wrote:

      Thanks Anthony!

  • Sheryl wrote:

    So good! To be honest, I didn’t have capers on hand, but I followed everything else adding a tad more garlic. It was so tender and juicy and flavorful. Thanks for the great recipe!

    • Jack wrote:

      You’re welcome Sheryl!

  • Alex Costa wrote:

    Absolute best online recipe I’ve ever followed. Every step was clear and necessary and resulted in perfection!! I barely ever cook anything twice but this one is coming out again this evening!! I’m not been moved to write about a recipe ever so you’ve stollen my heart with this one Martha!!!

    • Martha wrote:

      Thanks Alex – Jack really does deserve more of the credit for this wonderful recipe that I do! 🙂 I’ll be sure he sees your comment – thanks for taking the time to write to us today!

  • Erika wrote:

    I LOVE halibut and this looks sooooo good! Will be giving this one a try. Lovely post. Grace is such a cutie. Congrats on the newest addition. 🙂

    • Martha wrote:

      Hope you enjoy the recipe Erika!

      (I wonder if you meant to leave the new addition comment for another blog? No new babies named Grace in our family!)

  • ROBYN wrote:

    Not any words that express the taste. So great! Thank you much for terrific recipe!

    • Martha wrote:

      You’re very welcome Robyn!

  • Emily wrote:

    After sending my 14-year-old kiddo to find a halibut recipe in one of my many cookbooks a la Ina, Alice, Melissa Clark, David Lebovitz, etc. she went and found this **delicious** recipe! Thank you, it was perfect. We unfortunately didn’t have capers, and will make again soon so we can try the recipe as originally intended. But it was fab without!

    • Martha wrote:

      Wow Emily – we’re so flattered that you chose our recipe! 🙂 So glad you enjoyed it!

  • Jan wrote:

    Made this last night. Really loved it! I’ve already shared with friends. Just a note- you can avoid having to skin the raw fish by cooking the skin side down first. When you flip it and cook a bit longer, you can peel the skin off easily. Of course before you add all the good stuff. My pup loved eatin
    g the skin. Thanks!

    • Martha wrote:

      Thanks for the suggestion Jan!

  • Ron roberts wrote:

    Recipe is decent but not a keeper. The garlic over powers the delicate flavor of the halibut. When you have really good fish no need to junk it up with over powering flavors as the fish should stand on its own.

    • Martha wrote:

      Thanks for your feedback Ron

  • Damuff wrote:

    Made it twice..hum

    • Martha wrote:

      So glad you are enjoying the recipe!

  • Rebekah Wells Desota wrote:

    This was delicious! I made it for my husband’s birthday and really wanted it to turn out, since I tend to overcook fish. I was so happy to hear him say, this was the best fish I ever made! Mission accomplished. Thank you!

    • Martha wrote:

      You’re welcome Rebekah! So glad the recipe was a success!

  • Helen Laibach wrote:

    Can you provide the nutritional details, like calories, fat, protein, etc?

    • Martha wrote:

      Hi Helen – I just added the nutritional information to the bottom of the recipe.

  • Deborah wrote:

    Just like a restaurant would serve! Delicious and company worthy.

    • Martha wrote:

      Thanks Deborah!

  • Sandy Ferguson wrote:

    I love to cook but was always reluctant to try fresh fish. I bought fresh halibut and followed this recipe exactly. It was delicious. Even though fish can be expensive, it’s still a huge bargain if you can fix it yourself rather than pay exorbitant prices at a good seafood restaurant. Highly recommend this recipe.

    • Martha wrote:

      Thank you so much Sandy!

  • Teresa wrote:

    Excellent
    Beautiful taste
    Thank you

    • Martha wrote:

      Thanks Teresa!

  • Angela wrote:

    Fantastic dish, thank you!

    • Martha wrote:

      You’re welcome Angela!

  • Yvonne Rojo wrote:

    Loved this recipe, super simple and used it with chicken the next night! Thank you Martha.

    • Martha wrote:

      Thank you Yvonne!

  • Jayne wrote:

    Perfection.
    I added blanched green beans to the pan after returning the fish. All the flavors of the butter/garlic/lemon sauce simmered over the beans for a quick 30 seconds, along with the fish. Then served this perfect meal. A-mazing.

    • Martha wrote:

      Great suggestion Jayne!

  • Tammy wrote:

    This is a fine-dining restaurant recipe! And it’s so easy.

    • Martha wrote:

      Thanks Tammy!

  • Angel wrote:

    Delicious! I will definitely use this recipe again!

    • Martha wrote:

      Thanks Angel!

  • LINDA SUDIMACK wrote:

    My husband and I are both from the east coast and have eaten fresh seafood all our lives – this halibut was, without a doubt, one of the best recipes I have ever made….As good as your recipe was, my fresh halibut , flash frozen from Alaska may have had a little bit to do with it..

    • Martha wrote:

      I’m sure it did Linda! Glad you enjoyed it.

  • Emma and Sophia wrote:

    Wow delicious, made this recipe with my 15yo teenager daughter love it all the way it was delicious and simple. I will have to go lighter on the salt next time just because my husband has high bloodpressure. All the flavors come together so beautifully made us feel like a top notch chef’s. Thank you for sharing this amazing recipe.

    • Martha wrote:

      You’re welcome Emma and Sophie! The capers also add a salty/briny flavor so you could cut back on that ingredient too. Hope that helps!

  • Danielle wrote:

    This was my first time trying Halibut. It came out amazing! Thank you for the recipe. I will definitely be making this again! Hoping to try fresh halibut someday. I used defrosted frozen ones from Sprouts.

    • Martha wrote:

      So glad you enjoyed the recipe Danielle!

  • Suzanne wrote:

    Absolutely delicious!

    • Martha wrote:

      Thanks Suzanne!

  • Loua wrote:

    Do u have to skin the fish

    • Martha wrote:

      Yes – we recommend you do so since you want both sides of the fish to sear.

  • Brenda wrote:

    This is so delicious. Just made it with halibut from Costco. Thanks for sharing, Martha!

    • Martha wrote:

      You’re welcome Brenda! Glad you enjoyed the recipe!

  • Theresa Mumma wrote:

    This sounds absolutely delicious. I have 3 beautiful filets of Halibut. We are taking out sailboat out for Memorial Weekend, and can’t wait to cook this up while on anchor. Any suggestions of side dishes to serve with this?

  • Susan wrote:

    A Great Way to Treat Yourself
    I am fortunate to live near a remarkable fish market in the Vancouver, BC area,. I splurged on a piece of halibut yesterday, I simplified the recipe, using garlic-infused olive oil and omitting the capers at the end (didn’t feel like all the fuss), but still had a stellar halibut dinner. This recipe is fast, simple, and incredibly tasty. I’ll be using it again the next time I splurge on halibut.

    • Martha wrote:

      Thanks Susan!

  • stephanie d wrote:

    Sooo good!!! I had a hard time removing skin just do to my own lack of skill. Wonder if I could have just left the skin on and ate around it?? Served it with haricot green beans and french bread. Wish I had more sauce to dip the bread in. Will definitely make again

    • Martha wrote:

      Hi Stephanie – Yes, you can do that if you prefer. Glad you enjoyed the recipe!

  • Scott Lippy wrote:

    Made this with fresh halibut this evening. Turned out delicious and all were pleased. Paired with cauliflower and broccoli basted with brown butter.

    • Martha wrote:

      Sounds like a delicious dinner Scott!

  • Royal Kiehl wrote:

    Glorious!!
    I did not pour off any of the sauce toward the end and did not add any additional butter. I did concentrate the wine greatly (to almost nothing) before continuing This may explain why I didn’t need to pour anything off. I had no “burned bits” to decant. Be careful with cooking time! A little too long and your wonderful halibut will fall to pieces as you try to move it to the serving platter – depends on thickness of the fillet and also the temperature of the fish when you start cooking. I did not put it back into the skillet at the end as it was still warm. The hot, buttery, lemony,
    “capery” sauce poured over the halibut at the end was all the additional warming that was needed.

    • Martha wrote:

      Thanks Royal! Great suggestions.

  • Arlene Gomez wrote:

    ❤️❤️❤️❤️❤️ this recipe!! Everything in this recipe is on point. Will definitely be making it again. Btw, I used Mahimahi instead of Halibut and chicken broth instead of wine but everything is so good!

    • Martha wrote:

      Thanks Arlene!

  • Aaimee Johnson wrote:

    This recipe is very simple and absolutely delicious! Rave reviews at the dinner table. Thank you!

    • Martha wrote:

      You’re very welcome Aaimee – glad you enjoyed the recipe!

  • Hillary wrote:

    This was insanely good. Thank you so much for the recipe. One of the best dishes I’ve made with halibut. Substituted chive micro greens for parsley and it was absolutely delicious. Thanks again!

    • Martha wrote:

      You’re very welcome Hillary! Glad you enjoyed the recipe!

  • Kathy B wrote:

    Amazing even my child who does not like fish ate it. The halibut was so tender. The entire family enjoyed it very much.

    • Martha wrote:

      Thanks Kathy – as the mom of a picky eater, I’m always so happy when I hear that even the kids enjoy a recipe! (I’ll have to see if my daughter would enjoy this recipe!) Glad the recipe was hit!

  • Jacqueline Loaiza wrote:

    My man love it. So, I give it 10
    Stars.

    • Martha wrote:

      Thank you so much – glad the recipe was a hit!

  • Tanya Pruett wrote:

    Spectacular!! Thank you so much for this fantastic recipe!

    • Martha wrote:

      You’re very welcome Tanya! Glad you enjoyed the recipe!

  • Robyn wrote:

    Very flavorful and plates beautifully!

    • Martha wrote:

      Thanks Robyn!

  • Marcina Alston wrote:

    This was very tasty, paired it with a Chardonnay, as well as brown jasmine rice and lemon pepper broccoli.

    Thank You!

    • Martha wrote:

      You’re welcome Marcina – glad you enjoyed the recipe!

  • Ellen Van Eck wrote:

    Fantastic

    I made this last night for dinner. Easy to do and delicious. Thank you

    Ellen Van Eck

    • Martha wrote:

      So glad you enjoyed the recipe Ellen!

  • Kathleen Flynn wrote:

    Am I misreading? When do you add garlic?

    • Martha wrote:

      Hi Kathleen – See the 7th paragraph in the instructions…it’s there!

  • Christina wrote:

    Great recipe. I would suggest cooking the fish more on the medium-rare side for a better flavor, maybe 4 1/2 minutes on each side.

    • Martha wrote:

      Thanks for your suggestion Christina! I suppose the exact timing would depend on the size and thickness of your piece of fish so feel free to adjust accordingly.

  • RKR wrote:

    Simple easy but very tasty! First time to cook halibut but precise instructions were very helpful for me I’m very beginner at cooking! I’ll cook again!

    • Martha wrote:

      Thank you! Glad the recipe was a success!

  • Janet Ronstadt wrote:

    Have always been afraid to cook Halibut as it is expensive and wouldn’t want to ruin it. I tried this recipe and it was simply fantastic, restaurant quality. It was easy to get the skin off and it had been cut fairly thin (1/2″) by the fish monger. It was easy and my family raved. Thank you so much!

    • Martha wrote:

      You’re very welcome Janet! So glad you enjoyed the recipe!

  • Reenie wrote:

    Made this last night and it was so good!!!! I followed the directions exactly including the capers and the taste was great. Depending on the thickness of the fillets I think I’d do 4 mins on the initial sear.

    • Martha wrote:

      Thanks Reenie!

  • Jean O’Harris wrote:

    This was delicious! It’s definitely staying in the rotation!

    • Martha wrote:

      Thanks Jean!

  • Joey McCollum wrote:

    I can not wait to give this a go in 5…4…33..

    • Martha wrote:

      Hope you love the recipe Joey!

  • Betsy wrote:

    Excellent recipe I would do this anytime again and everyone loved it.

    • Martha wrote:

      Thanks Betsy!

  • Leah Grywalski wrote:

    This recipe was nothing shy of magical. My husband and I felt like we were having diner at a 5 star restaurant. He even agreed to let me spend what ever it required to cook him meals like that more often. Thanks for the amazing, simple, and healthy recipe that I will use in my rotation for many years to come.

    • Martha wrote:

      Wow Leah! Thank you! So glad you both enjoyed the recipe!

  • Mary Ziegler wrote:

    The best halibut recipe I’ve ever made. Took the fish out when rare and it was perfect!,

    • Martha wrote:

      Thanks Mary – so glad you liked the recipe!

  • Cynthia Kimball wrote:

    My husband raved about this fish. First time I have cooked halibut but if he has any say this will be made a LOT. I did make without the garlic as he really does not like but flavor was still fantastic. Well worth the price of the halibut. Looks like it is complicated but really very easy. I cooked it on the grill in a pan,

    • Martha wrote:

      Thanks so much Cynthia – glad the recipe was a hit!

  • Deborah A Guspie wrote:

    Absolutely, by far, the very best recipe we have ever used!
    My husband caught a halibut and wanted to try something different. I came across this recipe and we both had an OMG moment!

    We eat a lot of fish and have tried many recipes. This recipe is guest worthy. I am going to try it on salmon next!!!

    • Martha wrote:

      Thank you so much Deborah! So glad you enjoyed the recipe – especially with that fresh-caught halibut! (yum!)

  • John wrote:

    Great recipe. Easy to follow and delivered great results

    • Martha wrote:

      Thanks John!

  • Emily Smith wrote:

    Fabulous recipe!!!!!

    • Martha wrote:

      Thank you Emily!

  • Mary Ellen wrote:

    So delicious! Made exactly as instructed. Thank you.

    • Martha wrote:

      You’re very welcome Mary Ellen – glad you enjoyed the recipe!

  • Diana Pereira wrote:

    Hello – this looks delicious. I plan on making this recipe this Saturday, and wanted to ask if you could suggest a couple of sides to go well with this dish. Cant wait to make this. THanks

  • Sandra J Zautra wrote:

    The halibut recipe was delicious!! It sounds complicated, but really isn’t – recipe is right on point and easy to follow.

    • Martha wrote:

      Thanks Sandra!

  • Mike Robinson wrote:

    Oh my gosh! I am an old man that had the kids coming over, a very nice fresh 2 lb. filet on sale for $13.99/lb. and was pressed into service to help out. Lots of work and I would add 10 minutes or so just to do the prep so that you have all the necessary ingredients pre-measured and ready to go. I had to double everything, of course and a 12″ frying pan was essential. Wow what a perfect moist, tender and scrumptious dish.

    • Martha wrote:

      So glad you enjoyed the recipe Mike!

  • Pete Cannon, Cannon Fish Seattle wrote:

    I would caution re over cooked fish, esp with a recipe where you reheat. Even more so with frozen. Chefs never cook this type of fish past medium rare because it continues to cook when removed from the pan. The more rare the more taste so if you like your fish well-done then save your $ and buy tilapia or catfish. I sold halibut for 30 years and worked with chefs.

    • Jack wrote:

      I always appreciate hearing from seasoned veterans. Thank you Pete for your expert observations.
      Jack.

  • Hope Van Dyne wrote:

    I made this dish and it the best fish dish I ever had including 5 star restaurant
    Great direction

    • Martha wrote:

      Wow Hope! Thank you so much! We’re very glad you enjoyed the recipe!

  • Jenna Manheimer wrote:

    Good technique in this recipe! But if you are lucky to have fresh halibut, you don’t want to put capers – too strong! The rest is nice though with halibut right off the boat, even the lemon can take away from the subtly smooth, buttery flavor.

    • Martha wrote:

      Thanks for your feedback Jenna – we agree that fresh off the boat halibut is fantastic, but feel our sauce is a nice, delicious complement.

  • Laurie wrote:

    Oh, Mama! I did a quick Google search for a halibut recipe and found yours. Cooking only a pound of fish and employing my ‘eyeballin’ it’ method of measurement, this turned out beautifully! So flavorful!! I was skeptical that I would be able to effectively skin the fish without losing meat and was, thankfully, proven wrong. I’ll be exploring other recipes on your site after this happy, and tasteful, discovery. Cheers.

    • Martha wrote:

      We’re glad you found us Laurie! So glad you enjoyed the recipe!

  • Lisa B wrote:

    Excellent dish! Had all the ingredients pre-measured. Cooked on the grill and it came out delicious. Doubled the recipe and got rave reviews from our dinner guests. Thanks for sharing!

    • Martha wrote:

      Thanks Lisa! Great to know this recipe works on the grill too!

  • Holly wrote:

    Do you think it’s possible to substitute chicken broth for the white wine?

    • Martha wrote:

      Hi Holly – Yes – you can use chicken broth instead.

  • Janice Shayne wrote:

    I appreciate the exacting instructions. I cooked the fish up to point before putting back in the pan for the last 30 seconds with the sauce over it. I prepared our flash-sauteed asparagus, flaked the rice and waited for our guest to finish their salad, and then finished the last step. I came out absolutely perfect! This is the first time I cooked halibut and it was not tough and overdone.
    It looked and tasted as if we were in a 5 star restaurant. Thank you!

    • Martha wrote:

      You’re very welcome Janice – sounds like a great dinner!

  • Marina wrote:

    Made it according to recipe. Family could not stop raving about it while eating. Will definitely make it again.

    • Martha wrote:

      So glad the recipe was a hit Marina! Thanks for writing to us today!

  • Mike Kennedy wrote:

    Thank you for sharing this recipe. It was truly restaurant quality and fairly simple. My wife was very impressed.. Thank you and keep them coming.

    • Martha wrote:

      You’re very welcome Mike! So glad the recipe was a hit!

  • Mo wrote:

    OK, never mind on last question. I took the skin off, it won’t work with it due to searing.

    Should one use a cast iron or stainless steel skillet for this recipe?

    I am thinking stainless steel since the sauce may not work as well in cast iron?

    • Jack wrote:

      This is Jack…Since you never really get the heat much higher than Medium, I actually used a non stick skillet. But Stainless would also work. Agree that the cast iron may be a difficult.

  • Mo wrote:

    Can the skin be left on?

    I have read others asking, but you mention that you have skin off on both sides.

    Just wondering if it would still work with skin on.

  • Noah wrote:

    We loved this recipe! I served it with rice pilaf and roasted brussel sprouts and it turned out great.

    • Martha wrote:

      Thanks Noah – glad you enjoyed the recipe!

  • Denise Neigel wrote:

    this was very,very good!I added prawns at the very end of the cooking time that I had marinated in garlic and lemon to extend the portions,,,fabulous

    • Martha wrote:

      Great idea Denise! Glad you enjoyed the recipe!

  • Rachel wrote:

    Do you skin both sides of the halibut or does skin remain on one side to hold it together?

    • Martha wrote:

      Hi Rachel – We skinned both sides before cooking.

  • Beth wrote:

    We live in Alaska, and are lucky enough to catch our own halibut. This recipe was a keeper! Even my kid who claims to hate fish loved it! Thanks!!

    • Martha wrote:

      You are very lucky Beth!! So glad the recipe was a hit!

  • Kim Stidham wrote:

    Our halibut (that my hubby caught in Alaska and had shipped home) turned out fantastic! My husband (who is our cook) and son did an excellent job, and I will keep
    this recipe forever.

    • Martha wrote:

      Thanks Kim! So glad you enjoyed the recipe – especially since you were cooking with such an amazing catch!

  • Jenn wrote:

    Have you ever tried this with a light panko breading crust?

    • Jack wrote:

      This is Jack. I haven’t tried it that way but worry that the crumbs would burn since the fish needs to sear for a while. If you cooked it slow, then I worry that the fish would be tough. I have used Panko on other white fish like cod or haddock because it cooks quick but halibut is very firm and needs a little longer cook time. Hope this helps.

  • Jell wrote:

    Hi! I couldn’t find halibut so I’m using cod. About how long should I cook this for? Thank you! Can’t wait to make:)

    • Jack wrote:

      Hi this is Jack. Halibut is a firm white fish and works well in this type of recipe. Cod is a white fish yes, but not firm and will not hold together with this cooking method. We have a few cod recipes on our site that would be more suited to white flaky fish such as cod or haddock. However if you want to try using the cod in this recipe, the cooking time will be less than half (depending on the thickness of your filet). Be very gentle when you turn it and use one or two long fish turners to flip it without breaking it apart. Rather than the poke test as described in the recipe, the fish is cooked when the sections pull apart when touched (they flake apart). You will also see a color change from a dull white to a stark white. If you cook cod too long, it gets dry and stringy so less is better.
      Wish you luck,
      Jack

  • Alma wrote:

    This is definitely “what’s for dinner” tonight.

    • Martha wrote:

      We hope you love the recipe Alma!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.

    Close