Halibut with Caper Butter Sauce

    25 mins

    This is a quick and easy seared halibut dish, 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 on last minute guests.

    324 people made this

    Serves: 4 

    • 1 tablespoon (15ml) olive oil
    • 500g firm white fish steaks, such as halibut or grouper
    • 125 ml (1/2 cup) white wine
    • 1 clove garlic, chopped
    • 60g butter
    • salt and freshly ground black pepper to taste
    • 3 tablespoons tiny capers, with liquid

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the olive oil in a large frying pan over medium high heat.
    2. Fry the fish steaks on both sides until nicely browned.
    3. Remove from pan, and set aside.
    4. Pour the wine into the pan, and scrape any browned bits from the bottom.
    5. Let the wine reduce by more than half, then stir in the garlic, butter and capers. Season with salt and pepper to taste (easy on the salt as capers tend to be salty).
    6. Let the sauce simmer for a minute to blend the flavours.
    7. Return the steaks to the pan, and coat them with sauce.
    8. Cook until fish flakes easily with a fork.
    9. Serve fish immediately with the sauce from the pan poured over it.

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    Reviews and ratings
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    Reviews in English (335)


    "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.  -  31 Jul 2008  (Review from Allrecipes US | Canada)


    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.  -  08 Oct 2002  (Review from Allrecipes US | Canada)


    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!  -  29 Oct 2002  (Review from Allrecipes US | Canada)