07.22.19

Halibut Piccata

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

Halibut Piccata
Serves: 4 people
Print
5 from 1 vote
Prep Time5 mins
Cook Time15 mins
Total Time20 mins

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! .

8 Comments

  • Reply
    Nuala
    April 17, 2021 at 11:47 pm

    If trying to make this keto friendly what can I substitute the tapioca flour with?

    • Reply
      Alex
      April 19, 2021 at 5:30 pm

      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.

      • Reply
        Ellen
        April 28, 2021 at 10:07 pm

        I used cassava flour and it was GREAT!!! Cassava is a prebiotic… Is it Keto?

  • Reply
    Jacki
    March 1, 2021 at 11:39 pm

    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!

  • Reply
    Sarah
    November 3, 2020 at 2:47 pm

    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!

    • Reply
      Alex
      November 3, 2020 at 4:42 pm

      humm… I have never seen this happen! I am not sure.

  • Reply
    Dana
    October 20, 2020 at 2:41 am

    This recipe is so so so so good! Finally a recipe all 3 of my kids will happily eat. Just delicious. Thank you!!

    • Reply
      Alex
      October 22, 2020 at 1:25 pm

      So happy you enjoyed! xo

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