Pan Seared Halibut with lemon caper sauce is a bright citrusy restaurant quality dish that’s easy to make at home
The lemon caper sauce for this pan-seared halibut recipe is a classic simple pan sauce which can be used for any chicken or fish
This dish is a real showstopper and as good as anything you will order in a fine-dining restaurant. Halibut is a bit of a splurge, so we will give you a foolproof way to cook it to perfection.
For this seared halibut recipe, we will walk you through how to:
- Purchase, prep, and perfectly sear fish
- Make a classic white wine pan sauce
- Combine both of these steps to make Halibut with Lemon Pan Sauce
Ingredients Needed
- Fresh Halibut Fillets – purchase precut fish fillets or one large piece and cut it at home
- Olive Oil – we like extra virgin olive oil
- Lemons – 2 lemons – one for juicing and one for slicing
- Butter – we use room temperature unsalted butter, but salted is fine too
- Dry White Wine – such as Sauvignon Blanc, Chardonnay, Chablis, Pinot Grigio
- Shallots and Garlic – these aromatics boost the flavor of the sauce
- Capers – drained, unsalted
- Parsley – fresh flat-leaf variety. You could use other fresh herbs such as oregano or chives
- Salt and Black Pepper – we like sea salt
- Optional – shredded crab meat for garnish
Step One – sear the halibut
Searing fish is the best way to lock in flavor. The purpose is to quickly cook it at a high temperature until a golden brown crust has formed. Just follow these easy steps for perfectly seared fish:
- Heat a large saute pan or cast iron skillet over medium-high heat. Add 1 Tablespoon olive oil and 2 Tablespoons of butter. Melt butter and heat until shimmery.
- Pat the fish dry with paper towels (don’t skip this step!) and season generously with salt and pepper
- Add the seasoned fish to the hot pan. (If using fish with skin, always place the skin side down first) and begin to sear halibut
- Cook the fish for 5 minutes on the first side without moving it
- Turn the fish over and cook another 3-4 minutes until cooked through and edges are browned (cooking times vary depending on the thickness of fillets)
- Only turn the fish once. When the fish is ready to be turned it will easily lift off the pan.
- While the fish cooks slice half of a lemon into 4 thin slices. Squeeze the other 1.5 lemons to equal 4 Tablespoons of fresh lemon juice and set aside.
- When cooked remove the fish and place it on a plate
Add the lemon slices and sear for 2-3 minutes over medium high heat until slightly softened. Remove and set aside with the halibut.
Step Two – make a lemon butter sauce
The sauce is a classic pan sauce so you can use it to top any white fish or chicken.
- Mince shallots and garlic. Roughly chop 1 Tablespoon of parsley and set aside
- Add and heat the remaining 1 Tablespoon of olive oil over medium heat and saute minced shallots for about 2 minutes
- Add garlic and saute for 1 minute
- Pour in the dry white wine and reduce (cook it down) until it’s nearly evaporated
- Add drained capers and lemon juice, cook for 2 minutes, then turn off the heat
- Whisk in the remaining 4 Tablespoons butter, bit by bit, until the sauce is smooth and silky
Step Three – combining the seared fish and pan sauce
-
-
Add the cooked halibut and accumulated juices back into the pan, with the sauce, and re-warm on low heat for a couple of minutes. Spoon sauce on and around the halibut to coat it
-
Remove halibut pieces to a platter, or individual plates, and add cooked lemon slices on top of each piece. If using, add a dollop of crab meat on top of each fillet
-
-
- Spoon the remaining lemon caper sauce over each fillet and sprinkle with chopped parsley
- If you have leftovers store in an airtight container for up to 1 day in the refrigerator and then gently reheat.
Our favorite way to serve this halibut is over the top of oven roasted asparagus
Purchasing and Preparing Halibut
Halibut is a white fish with a mild flavor that lends itself well to sauces. Cooking halibut by searing it is our favorite cooking method.
Like all fish, halibut can quickly overcook, so for best results, keep a close eye on your pan. Because halibut is a mild white fish, be sure to salt and pepper before cooking.
-
- You can buy halibut in one large piece and cut it yourself into individual fillets, or if you have a good fish market, ask them to cut the halibut into fillet sizes of your choosing.
-
- Fresh halibut often comes with the skin on. For this recipe, we recommend removing before pan-searing halibut.
-
- Always rinse fillets and thoroughly pat dry with a paper towel. The fillets must be dry to ensure a good sear on the fish.
Wine pairing with Pan Seared Halibut
The simplest choice is to choose a wine to use in the pan sauce that you would also like to drink for dinner. Here are some ideas:
Your weekday wines:
-
- Palmina Pinot Grigio, Santa Barbara, California
-
- Louis Latour Pouilly Fuisse, Maconnais France (Chardonnay grape)
-
- Sauvion Sancerre Sauvignon Blanc, Loire Valley, France
-
- William Fevre Chablis, France
A special occasion wine:
-
- Louis Jadot Chassagne Montrachet, France
-
- Chateau Fuisse Pouilly Fuisse Le Clos, France
Some of our other favorite seafood recipes:
Want to Save This Recipe?
Enter your email & We'll send it to your inbox. Plus, get great new recipes from us every week!
By submitting this form, you consent to receive emails from The Art of Food and Wine.
Seared Halibut with Lemon Caper Sauce
Ingredients
- 24 ounces Fresh halibut, skinless, Cut into 4 equal fillets
- ½ teaspoon pepper
- ½ teaspoon sea salt
- 2 Tablespoons Extra virgin olive oil, divided
- 6 Tablespoons butter, unsalted divided
- 1 small lemon, sliced
- 3 Tablespoons garlic, minced
- 1 Tablespoon shallots, minced
- ½ cup dry white wine, such as chardonnay or sauvignon blanc
- 2 Tablespoons capers, drained
- 4 Tablespoons lemon juice, divided
- 1 Tablespoon flat-leaf parsley, finely chopped
OPTIONAL
- ¼ cup crab meat, shredded
Instructions
- Pat dry and sprinkle halibut fillets with sea salt and pepper.
- Heat a large saute pan over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter and swirl to coat pan.
- When the oil is shimmering add halibut fillets and sear about 5 minutes per side. Check for doneness and remove to a plate. Add lemon slices and briefly sear until softened, then set aside with fish. Wipe out the pan.
- Reduce heat to medium, add 1 tablespoon olive oil and 2 tablespoons butter. Add garlic and shallots and saute for 1 minute. Add wine and reduce for 2-3 minutes, until nearly evaporated. Add capers, and 3 tablespoons lemon juice. Cook for 1 minute. Turn off the heat and swirl in remaining 2 tablespoons of butter to finish the sauce.
- Put halibut fillets back into the pan, adding any juices that are on the plate. Warm for 1 minute.
- OPTIONAL: In a small bowl add crab meat and 1 Tablespoon lemon juice. Mix to combine.
- Serve halibut on a shallow plate, top with dollop of crab mixture. Spoon lemon caper sauce over top of halibut and add a sauteed lemon slice as garnish. Sprinkle with chopped parsley.
Notes
- Crab is optional
- Some capers are salty so taste them before using.
- Leftovers: Store in a tightly sealed container for up to 2 days in the refrigerator.
Kay Slattery
I made this for myself tonight and it was delicious. I adjusted measurements since I was only cooking one fillet but it really is a fail proof recipe and easy to throw together. I used a cast iron skillet which gave it a very nice sear. I made mushroom risotto as a side and used the wine for that as well. Can’t wait to serve this to guests! Beautiful presentation.
Jayne
Oh my gosh the whole dinner sounds amazing! Please invite us next time 🙂 Thanks for letting us know and we also love cooking in cast iron.
Beth Pierce
Yummy! My family and I love this recipe! It’s so delicious and easy. Thanks!
Nicole
My mouth is watering!!! This sounds like the best dinner ever
Jeannette
My mouht just INSTANTLY watered. What an incredibly wholesome recipe with that juicy seared halibut. Love the caper sauce too! Thanks for sharing a recipe I’d love to have often!
Irina
What a great recipe it is! Thank you for your guide on how to buy halibut: it is really helpful. Pinning and cannot wait to give it a try.
Lauren Vavala | Delicious Little Bites
This looks soooo good! I have halibut coming next month in my seafood shares and I will be trying this asap!