Halibut with Lemon-Caper Sauce

Halibut With Lemon-Caper Sauce Photo: Christopher Testani


  • 4 teaspoons canola oil
  • 4 5-oz. 1-inch-thick center-cut skinless halibut or cod fillets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine
  • 2 tablespoons low-sodium chicken broth
  • 4 teaspoons fresh lemon juice
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon cold unsalted butter, diced
  • 1 tablespoon chopped flat-leaf parsley


1. Warm 3 tsp. oil in a 12-inch nonstick skillet over medium-high heat. Season fish with salt and pepper; add to skillet and cook until golden, 3 to 4 minutes. Carefully turn and cook until just cooked through, 2 to 3 minutes longer. Transfer to a platter and tent with foil to keep warm.

2. Add remaining 1 tsp. oil and garlic to skillet; sauté for 20 seconds. Add wine and cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Add broth; cook for 1 minute longer. Stir in lemon juice and capers. Remove skillet from heat; add butter and parsley and swirl until sauce is creamy. Spoon sauce over fish and serve.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 217
Fat per serving: 10g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 27g
Carbohydrate per serving: 2g
Fiber per serving: 0.0g
Cholesterol per serving: 77mg
Iron per serving: 0.0mg
Sodium per serving: 404mg
Calcium per serving: 17mg

Good to Know

Pat fish with a paper towel before cooking—moisture inhibits browning.

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