Pan Seared Halibut with Lemon Caper Vinaigrette

Pan-seared halibut, cooked in a non-stick skillet and gently steam finished with a splash of white wine, makes for an easy and flavorful dinner. A simple lemon caper vinaigrette elevates the dish, doubling as a light and tangy sauce. You’ll have a healthy, delicious meal ready in minutes. If you love fish but feel intimidated by cooking it at home, this foolproof technique will change your mind. I'll show you how easy it is!

It’s winter and the Alaskan halibut I love is still months away from availability, so I’m cooking with fresh local halibut. These pearly white filets are thinner and smaller than their Alaskan cousins, but still delicious and definitely more affordable. This has become my “go-to” recipe for a fast fish dinner. I’ve probably made it five times in the past few weeks, for the two of us and dinner guests as well.

Jump to:

• Why You'll Like This Recipe
• Recipe Ingredients
• Substitutions and Variations
• Recipe Instructions
• Serving Suggestions
• Recipe FAQs
• More Seafood Recipes
• 📖 Recipe
• 💬 Comments

Why You'll Like This Recipe

• It's an easy, healthy dinner.
• A simple way to cook fish that's practically fail proof.
• Using a non-stick pan insures the fish does not stick.

Recipe Ingredients

Halibut

• Fish: Fresh halibut filets without skin, or if frozen, thawed.
• Liquid: Dry white wine, lemon water, or vegetable broth.
• Oil: Extra virgin olive oil or avocado oil.

Lemon Caper Vinaigrette Dressing

• Oil: Extra virgin olive oil or avocado oil.
• Lemon: The juice, for bright flavor and acid to balance and zest for more lemon flavor.
• Capers: Get the small ones called "non-pareil".
• Herbs: Fresh chopped parsley

Please see the recipe card for measurements, salt, and pepper.

Substitutions and Variations

• Add a little creamy Dijon mustard to the vinaigrette to make it creamy as Dijon emulsifies a vinaigrette.
• Try different softer herbs than parsley.
• If you can't find halibut, use wild cod or other mild white fish.

Recipe Instructions

Step 1: Pat the fish dry then season it with sea salt and ground black pepper. Sometimes I add a little garlic powder or use lemon pepper. If the filets are long and thin, with the smooth side (or top side) down, fold in the thin ends of the filet. After folding your filets, turn them over. Drizzle the top with olive oil then season with sea salt and black pepper.

Step 2: Heat a non-stick pan over medium heat. Add the filets seasoned side down. Don’t touch them for a few minutes, allowing a golden crust to form. Peak underneath to test.

Chef's tip on working with long thin fish filets: Long, thin tapered fish filets can be tricky to work with. They can be too long to fit in a pan or fall apart when you turn them. They don’t present as impressively as a thicker filet. The solution? Fold them. This creates a thicker, more uniform piece of fish to work with.

Step 3: Turn the filets over, add white wine to the pan and quickly clamp on a tight fitting lid. If you have them, glass lids work well so you can see what’s going on in the pan.

Turn the heat down. Depending on the thickness of your filets, your fish will steam to completion in just a few minutes. The halibut should be barely opaque in the center when done (140°). To keep the fish moist, don’t overcook it.

Serving Suggestions

To dress the pan roasted halibut, make a light and flavorful vinaigrette with olive oil, lemon juice, parsley and capers. Spoon a tablespoon over the fish when you serve. For extra lemon flavor, add a small wedge of lemon to squeeze over the top.

What sides pair well with pan-seared halibut? Glad you asked. Serve it with rice or quinoa, roast vegetables, and a side salad is nice for balance. The fish is simple so you can serve it different way and even with different sauces.

Sauce Options

To change things up, use the basic technique to cook the fish and try one of these sauces:

• Since halibut is lean, a rich sauce like this brilliant orange paprika sauce.
• For a tropical fresh finish, make this pineapple mango salsa or a creamy citrus mango sauce.
• For a little Mexican flare, use this easy tomatillo sauce.

Recipe FAQs

More Seafood Recipes

For another halibut recipe try this oven roasted halbitu with tomatoes.

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