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+ servings

Halibut Piccata

Halibut Piccata
Serves: 4 people
Prep Time5 mins
Cook Time15 mins
Total Time20 mins


  • 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! .