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Halibut Piccata

A refined yet straightforward seafood entrée featuring halibut fillets with a delicate golden coating, pan-seared until crisp, then finished with a bright, buttery sauce of white wine, lemon, garlic, and capers.
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Course: Main Course
Cuisine: Italian-Inspired
Keyword: Halibut Piccata
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

For the halibut:

  • 4 halibut fillets 6 ounces each
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the breading:

  • 1 tablespoon almond flour
  • 2 tablespoons tapioca starch for a crisp coating
  • A small pinch of salt
  • A small pinch of black pepper

For searing:

  • 2 tablespoons avocado oil selected for its high smoke point

For the sauce:

  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 2 cloves garlic freshly minced
  • 2 tablespoons capers
  • Juice of 1/2 lemon
  • 2 tablespoons unsalted butter

For garnish:

  • Fresh parsley chopped

Instructions

  • Season both sides of the halibut fillets evenly with the salt and black pepper.
  • In a shallow dish or broad bowl, stir together the almond flour, tapioca starch, a pinch of salt, and a pinch of black pepper until the mixture is thoroughly blended.
  • Coat each fillet in the flour mixture, turning to cover all surfaces. Shake away any excess before cooking.
  • Place a non-stick skillet over medium-high heat and add the avocado oil. Once the oil is hot, lay in the coated halibut fillets.
  • Sear the fish for about 3 minutes per side, or until the exterior is golden and crisp and the halibut is fully cooked through. Transfer the fillets to a wire rack and lower the heat to medium.
  • Pour the white wine into the skillet and scrape up the browned bits from the bottom of the pan. Let the wine simmer for 2 to 3 minutes, or until reduced by half.
  • Add the minced garlic, capers, and lemon juice, stirring well to combine.
  • Stir in the butter and allow it to melt fully into the sauce, then remove the skillet from the heat.
  • Spoon the warm sauce generously over the halibut fillets. Finish with freshly chopped parsley and serve immediately.

Notes

Kerrygold unsalted butter is a preferred option for the sauce. Freshly minced garlic is recommended for the most pronounced flavor.