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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.Â
- 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.Â
- Spoon the sauce over fish and garnish with parsley. Enjoy! .
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you just use regular flour if almond flour isn’t available? And what can I substitute for tapioca?
Regular flour will work great here. For both.
What’s a wire rack? And do you put the fish back in the pan with the sauce at the end?
DELICIOUS!!!!!
If trying to make this keto friendly what can I substitute the tapioca flour with?
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.
I used cassava flour and it was GREAT!!! Cassava is a prebiotic… Is it Keto?
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!
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!
humm… I have never seen this happen! I am not sure.
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.
This recipe is so so so so good! Finally a recipe all 3 of my kids will happily eat. Just delicious. Thank you!!
So happy you enjoyed! xo