Piccata, a sauce with lemon, parsley, and butter, is one of my most favorite things in life. It’s simple, flavorful, and fresh and perfect for any night of the week. Plus, it’s something I just never get sick of so I decided to create a Halibut Piccata!
Usually, I make my chicken piccata, but with the summer in full swing, fresh fish has been on my mind. I’ve taken a flakey white fish, Halibut (although really any fish would work here) and topped it all off with a fresh piccata sauce. It’s a new favorite for sure.
This Halibut Piccata dish pairs well with just about anything. I love serving mine with some garlicky green beans and I usually add a little Gluten-free pasta to my kids’ plates. Easy! I hope you all enjoy this simple summer staple as much as I do.
If you love this, you will have to try my Israeli Couscous Milanese with Seared Halibut!
Halibut Piccata

Ingredients
- 4 [6-ounce] halibut filets, skin removed and pat dry (I asked my fish monger to remove the skin)(You can also sub any white, flakey fish)
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp almond flour
- 2 tbsp tapioca flour
- 2 tbsp avocado oil
- 1/2 cup white wine (sub chicken broth if whole30)
- 2 cloves garlic, minced
- 2 tbsp capers, drained
- Juice of 1/2 lemon
- 2 tbsp butter (sub ghee if whole30)
- parsley, for garnish
Instructions
- Season both sides of the halibut filets with kosher salt and pepper.
- On a plate or wide mouth bowl, add the almond flour, tapioca flour, a pinch of kosher salt and black pepper. Mix to combine. Dredge the fish on all sides and shake off excess.
- Heat oil over medium-high heat in a non stick skillet. Sear fish on each side until golden brown, crisp crust forms and fish is cooked through, about 3 mins one each side. Transfer cooked fish to a wire rack and reduce heat in the skillet to medium.
- Add the wine and scrape 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 butter into the sauce then remove from heat.
- Spoon the sauce over fish and garnish with parsley. Enjoy! .
10 Comments
evie gross
March 16, 2022 at 1:15 amWhat’s a wire rack? And do you put the fish back in the pan with the sauce at the end?
Jamie
July 7, 2021 at 12:06 amDELICIOUS!!!!!
Nuala
April 17, 2021 at 11:47 pmIf trying to make this keto friendly what can I substitute the tapioca flour with?
Alex
April 19, 2021 at 5:30 pmHi Nuala,
I am so sorry I am not super familiar with which flours are/aren’t keto friendly. But definitely don’t use almond or coconut flour in this recipe, or the sauce will be gritty.
Ellen
April 28, 2021 at 10:07 pmI used cassava flour and it was GREAT!!! Cassava is a prebiotic… Is it Keto?
Jacki
March 1, 2021 at 11:39 pmThis was so delicious and easy! Even those in my family who aren’t crazy about fish really enjoyed this. I used arrowroot starch instead of tapioca because it’s what I had available, used chicken stock instead of wine, and used tilapia instead of halibut. We also love the chicken piccata recipe in your cookbook!
Sarah
November 3, 2020 at 2:47 pmI made this recently and my garlic turned blue. It did not affect taste (it was delicious), just the appearance. Any suggestions for how to prevent this? Thanks!
Alex
November 3, 2020 at 4:42 pmhumm… I have never seen this happen! I am not sure.
Dana
October 20, 2020 at 2:41 amThis recipe is so so so so good! Finally a recipe all 3 of my kids will happily eat. Just delicious. Thank you!!
Alex
October 22, 2020 at 1:25 pmSo happy you enjoyed! xo