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Halibut Piccata

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. 

Halibut Piccata

If you love this, you will have to try my Israeli Couscous Milanese with Seared Halibut!

Halibut Piccata
5 from 3 votes

Halibut Piccata

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 people


  • 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


  • 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! .

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. Such a hit! I did the whole 30 version and it was out of this world good. I only had cassava flour instead of tapioca and it turned out perfectly.

  2. 5 stars
    The boyfriend requested “something with capers” with the halibut for dinner last night, so I searched The Defined Dish’s site for halibut, capers, and here it was, the perfect recipe! Easy and delicious! The crust that formed was so crisp and the flavors were bright. He’s requested this one to be on rotation 🙂
    We do the Wild Alaska Fish delivery, so we plan to use this recipe for the halibut we get in those boxes. Thanks for another great and easy recipe, Alex!

  3. Can you just use regular flour if almond flour isn’t available? And what can I substitute for tapioca?

    1. Hi 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.

  4. 5 stars
    This 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!

  5. I 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!

    1. Its because of the lemon juice, its happened to me before making risotto. Didn’t affect the taste, sure did look strange, but tasted fine. I would recommend not adding the lemon juice until after the garlic has had a chance to cook/brown.