Best 5 Halibut In A Wine And Caper Sauce Recipes

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Indulge in a culinary journey with our tantalizing halibut recipes, ranging from the classic "Halibut in a Wine and Caper Sauce" to the innovative "Baked Halibut with Lemon and Herbs." Each dish is a symphony of flavors, textures, and aromas, showcasing the versatility and deliciousness of this premium fish. From the velvety smoothness of the wine and caper sauce to the zesty brightness of lemon and herbs, these recipes promise an unforgettable dining experience. Whether you're a seasoned home cook or a novice, our detailed instructions and helpful tips will guide you towards creating restaurant-quality halibut dishes that will impress your family and friends.

Here are our top 5 tried and tested recipes!

HALIBUT IN A WINE AND CAPER SAUCE



Halibut in a Wine and Caper Sauce image

We were the luckly recepients of fresh halibut recently. The simplicity of the preparation made the taste of the fish shine through and take centre stage. I would have rated this, or in some cases, better than some 5 star restaurants. Weight Watcher Friendly 3 points

Provided by Abby Girl

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 -1 1/2 lb halibut
1 teaspoon olive oil
salt and pepper
1/2 cup dry white wine
1/4 cup lemon juice
2 tablespoons capers, rinsed

Steps:

  • Preheat oven to 425.
  • In a large skillet, heat the olive oil over medium heat. Add more oil if necessary.
  • Sprinkle halibut lightly with salt and a good shaking of freshly ground pepper. (watch the salt as the capers can be on the salty side).
  • Sear the halibut lightly on both sides. Remove the halibut to a large dish with sides.
  • Deglaze the skillet with the white wine and lemon juice. Pour over the halibut.
  • Cook the fish for 12 - 15 minutes or until it lightly flakes.
  • Serve with some of the browned wine/caper sauce over the fish.

Nutrition Facts : Calories 141.7, Fat 2.7, SaturatedFat 0.5, Cholesterol 55.6, Sodium 206.3, Carbohydrate 2, Fiber 0.2, Sugar 0.7, Protein 21.2

PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE, AND CAPERS



Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
  • Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

CREAMY HALIBUT OLYMPIA



Creamy Halibut Olympia image

Baked Alaskan halibut in a creamy wine-caper sauce. Garnish with fresh dill, lemon, and paprika.

Provided by Brad

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 45m

Yield 4

Number Of Ingredients 15

1 pound halibut fillets
salt and ground black pepper to taste
1 tablespoon butter
1 onion, chopped
½ cup dry white wine
½ cup sour cream
½ cup mayonnaise
2 cloves garlic, diced
1 ½ teaspoons seafood seasoning (such as Old Bay®)
¼ teaspoon ground white pepper, or to taste
¼ teaspoon paprika, or to taste
1 sprig fresh dill, chopped, or more to taste
2 bunches green onions, chopped
¼ cup panko bread crumbs, or to taste
2 tablespoons drained capers, or to taste

Steps:

  • Season halibut fillets with salt and pepper.
  • Melt butter in a skillet over medium heat; add onion. Cook and stir until translucent, about 5 minutes. Add wine; simmer until slightly reduced but still juicy, about 5 minutes. Pour mixture into the bottom of a baking pan. Place seasoned halibut on top.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine sour cream, mayonnaise, garlic, seafood seasoning, white pepper, paprika, and dill in a bowl. Season with salt. Pour on top of halibut. Sprinkle green onions, panko, and capers on top.
  • Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.

Nutrition Facts : Calories 515.5 calories, Carbohydrate 22.3 g, Cholesterol 67 mg, Fat 33.9 g, Fiber 4.3 g, Protein 28.5 g, SaturatedFat 9.4 g, Sodium 678.6 mg, Sugar 5.7 g

SEARED HALIBUT WITH ANCHOVIES, CAPERS AND GARLIC



Seared Halibut With Anchovies, Capers And Garlic image

Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time. This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive. Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish. Creating a dish out of these ingredients is almost as easy as simply searing the fish and serving it with lemon. The fish is quickly browned, then allowed to finish cooking in the oven while the no-fuss sauce cooks in the pan.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 tablespoons butter (or more oil)
1 1/2 to 2 pounds halibut or swordfish steaks
Salt and pepper to taste
4 anchovy fillets or more to taste
1 tablespoon or more minced garlic
1 tablespoon drained capers
1/2 cup dry white wine
1 teaspoon lemon juice, or to taste
Chopped fresh parsley for garnish

Steps:

  • Heat oven to 400 degrees. Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot. Add oil and butter together. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. Do not worry about cooking through. Turn off heat, put fish on an ovenproof plate, and place it in oven.
  • Turn heat under skillet to medium, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, just a couple of minutes. Add capers and wine, and turn heat to high. Cook until wine is reduced by half. Return fish and its juices to pan, and turn it in sauce once or twice. Fish should be cooked through by now. (A thin-bladed knife inserted into its thickest part will meet little resistance.)
  • Taste sauce, add some lemon juice, then taste again. It should be strong-tasting but only mildly acidic. Remove fish to serving plate, spoon sauce on top, and garnish with parsley.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 583 milligrams, Sugar 0 grams, TransFat 0 grams

BAKED HALIBUT WITH TOMATO CAPER SAUCE



Baked Halibut With Tomato Caper Sauce image

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

Provided by Martha Rose Shulman

Categories     dinner, weekday, sauces and gravies, main course

Time 1h

Yield Serves 6

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice
Salt, preferably kosher salt
freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.)
Salt, preferably kosher salt
freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
  • Make the sauce as directed and keep warm.
  • Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
  • Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams

Tips:

  • Select the freshest halibut: Look for firm, opaque flesh with no signs of browning or discoloration.
  • Season the halibut well: Salt and pepper are essential, but you can also add other seasonings like garlic powder, paprika, or chili powder.
  • Cook the halibut gently: Halibut is a delicate fish, so it's important to cook it over medium heat and avoid overcooking.
  • Make sure the sauce is flavorful: The wine and caper sauce should be well-seasoned and have a good balance of flavors.
  • Serve the halibut immediately: Halibut is best served hot, so make sure to serve it as soon as it's cooked.

Conclusion:

Halibut in a wine and caper sauce is a delicious and easy-to-make dish that's perfect for a special occasion. The halibut is cooked to perfection and the sauce is flavorful and tangy. This dish is sure to impress your guests and is perfect for a romantic dinner or a special occasion.

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