This Pan-Seared Halibut with Lemon Caper Sauce is a light, flavorful, and elegant dish perfect for any occasion. The halibut is pan-seared to golden perfection, while the lemon caper sauce adds a tangy and buttery finish that complements the fish beautifully.
Ingredients:
For the Fish:
4 halibut fillets (6 oz each), skinless
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
For the Lemon Caper Sauce:
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1/4 cup dry white wine (or chicken broth)
1/2 cup heavy cream
2 tbsp lemon juice (freshly squeezed)
1 tbsp capers, drained and chopped
1 tsp lemon zest (optional, for extra citrus flavor)
1 tbsp fresh parsley, chopped (for garnish)
Salt and pepper, to taste
Instructions:
1. Prepare the Halibut:
Pat the halibut fillets dry with paper towels to ensure they sear properly.
Season both sides of the fillets with salt and pepper.
2. Pan-Sear the Halibut:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the halibut fillets to the skillet. Cook for about 3-4 minutes on each side, or until the fish is golden brown and cooked through. The fish should flake easily with a fork when done.
Remove the halibut from the skillet and set aside. Cover loosely with foil to keep warm.
3. Make the Lemon Caper Sauce:
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter and 1 tablespoon of olive oil.
Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant.
Add the white wine (or chicken broth) and let it simmer for about 2-3 minutes, allowing it to reduce slightly.
Stir in the heavy cream, lemon juice, and capers. Cook for another 2-3 minutes, stirring occasionally, until the sauce thickens and becomes smooth.
Add lemon zest (optional) for extra citrus flavor, and season the sauce with salt and pepper to taste.
4. Assemble the Dish:
Place the halibut fillets back into the skillet with the sauce, spooning some of the sauce over the fish. Let it simmer for an additional 1-2 minutes to allow the flavors to meld together.
Remove from heat and garnish with fresh parsley.
5. Serve:
Serve the pan-seared halibut fillets on plates with a generous drizzle of the lemon caper sauce.
Pair with your favorite side dish like roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Why This Recipe Works:
The pan-searing of the halibut gives it a crispy exterior while keeping the fish moist and tender inside.
The lemon caper sauce brings a burst of brightness with the fresh lemon and capers, while the butter creates a silky texture that complements the fish.
Wine (or broth) adds depth to the sauce, and the heavy cream ensures it has a rich, luxurious feel.
This Pan-Seared Halibut with Lemon Caper Sauce is a restaurant-quality dish that’s surprisingly easy to make at home, perfect for a special occasion or a sophisticated dinner any day of the week.
