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Piccata—a sauce made with lemon, parsley, butter, and capers—is one of my favorite things in life. A bit of an overstatement? Maybe, but it really is so simple, flavorful, and perfect for any night of the week. Although it’s traditionally made with chicken, I decided to change things up with this Halibut Piccata!
When I’m craving lighter flavors (especially during warm summer months), I love to cook with fish every which way. Here, I use halibut (although any flaky white fish would work) and topped it all off with a homemade piccata sauce. Oh, and it comes together in about 20 minutes flat. It’s a new favorite for sure.
This halibut dish pairs well with just about anything, but I love serving mine with some garlicky green beans (another oldie but goodie recipe on my blog) and gluten-free pasta for my kids!
ingredients:
- Halibut Filets
- Kosher Salt
- Freshly Ground Black Pepper
- Almond Flour
- Tapioca Flour
- Avocado Oil
- Dry White Wine
- Garlic Cloves
- Capers
- Freshly Squeezed Lemon Juice
- Unsalted Butter
- Fresh Parsley
step-by-step:
step one: season the fish
Season both sides of the halibut filets with 1/2 teaspoon salt and 1/4 teaspoon pepper.
step two: make the flour mixture
In a large, shallow bowl, whisk together the almond flour, tapioca flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Dredge the fish on all sides and shake off any excess flour.
step three: sear the fish
Heat the oil in a large nonstick skillet set over medium-high heat. Sear the fish until a golden brown, crisp crust forms, about 3 minutes. Flip and continue to cook until the fish is cooked through, 3 to 4 minutes more. Transfer the fish to a wire rack. Reduce the heat to medium.
step four: make the piccata sauce
Add the wine, scraping up any browned bits, and cook until the wine has reduced by half, 2 to 3 minutes. Add the garlic, capers, and lemon juice and stir to combine. Melt the butter into the sauce, then remove from heat.
step five: serve and enjoy
Divide the fish among plates, spoon the sauce over each filet, and garnish with parsley. Enjoy!
recipe faqs:
Use ghee in place of the butter and chicken broth in place of the dry white wine!
Feel free to use regular all-purpose flour in place of both, so long as you don’t have any dietary restrictions!
I hope y’all enjoy this simple Halibut Piccata as much as I do. Leave a comment below once you’ve tried it!
looking for more flavorful fish recipes? try these!
Sheet Pan Miso-Marinated Cod with Broccolini
Halibut Piccata
Ingredients
- 4 (6-ounce) halibut filets, skin removed and patted dry
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon almond flour
- 2 tablespoons tapioca flour
- 2 tablespoons avocado oil
- 1/2 cup dry white wine
- 2 garlic cloves, minced
- 2 tablespoons capers, drained
- juice of 1/2 lemon
- 2 tablespoons unsalted butter
- chopped fresh parsley, for garnish
Instructions
- Season both sides of the halibut filets with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a large, shallow bowl, whisk together the almond flour, tapioca flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Dredge the fish on all sides and shake off any excess flour.
- Heat the oil in a large nonstick skillet set over medium-high heat. Sear the fish until a golden brown, crisp crust forms, about 3 minutes. Flip and continue to cook until the fish is cooked through, 3 to 4 minutes more. Transfer the cooked fish to a wire rack and reduce the heat to medium.
- Add the wine, scraping up any brown bits, and cook until the wine has reduced by half, 2 to 3 minutes. Add the garlic, capers, and lemon juice and stir to combine. Melt the butter into the sauce, then remove from heat.
- Divide the fish among plates, spoon the sauce over each filet, and garnish with parsley. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing! Great flavor. Perfectly cooked.
I’m so happy to hear this, Kirsten!
My husband told me..this was the best dish ive made this year! I agree. Soo good. I thought chicken piccata was my favorite.. hmmm
Wow thank you!
This is one of the best fish recipes EVER!! I loved how it was crisp on the outside and moist on the inside. The sauce….wow! I just shared with my cooking group friends and they are all excited to make this recipe. My friend from Alaska gave us some beautiful halibut which I’m sure made it even better. Thank you for sharing 🤤😋
Thank you for this incredible review! Glad this was a success!
Is the sauce supposed to thicken? The flavor is wonderful but the sauce is very thin
Hi Susan! Glad you liked the flavors here. A traditional piccata sauce is considered to be thin!