Capers and Halibut Recipe

"Capers and Halibut"--what an ordinary name for such an extraordinary dish! The pan roasted halibut becomes nicely golden brown and caramelized, while the sauce, although it includes no lemon juice, is inspired by that used in the classic Veal or Chicken Piccata. Simple to prepare, remarkably pretty presentation, with delicious results. I served this with rice, but a side of pasta with garlic and olive oil would also be a perfect complement.

This recipe is easy to prepare. I slightly seasoned the fish S&P before searing. You need to be careful not to break the fish while turning. Take your time and use a fish spatula or fork and spatula. The flavors blended well together. I rinsed the capers and used water instead of the juices since I already salted the fish. A little squeeze of lemon in the sauce was perfect. The family loved it!

This is a simple and delicious recipe. I did marinate the halibut with dill, kosher salt and pepper, and lemon juice prior to cooking it in the olive oil. And the sauce is absolutely amazing, so flavorful. I will definitely cook this again.

I added fresh dill and lemon juice. Used one lemon. Sliced 1/2 to top halibut and then squeezed other half into sauce pan.

This was a HUGE hit! My husband said "this is a dish we can serve to guests!" Win! I made a little modification, as I could not find Halibut locally, so I used Tilapia and Barramundi. I served it with a side dish consisting of a saute of cherry tomatoes, diced zucchini, garlic, italian parsley and olive oil. Can't wait to make it again! Excellent recipe!

I used this recipe for salmon and it turned out perfect! Totally recommend it. My husband always likes to barbecue salmon and I tried this recipe and now he wants this recipe all the time!! Delicious and simple.

Excellent but very rich! I made a little more sauce as I had 1# of halibut but next time I would decrease the butter by a few TBSP

After going to two stores I couldn't find fresh Halibut so I settled for Cod... Tweeked the recipe a bit by adding chicken broth to the sauce as well as fish squeezed lemon. Served it over capellini and it was a HUGE hit!

Delish. Had a filet not steaks so that is what I used. Made as directed with the exception of adding white pepper and a little dill to one side. Didn’t add any salt. I like salt and it didn’t need any. After re-adding fish to the sauce cooked for a minute or so, removed from heat and covered with the lid so it could steam. Served with wild rice and it was all done in 15 minutes. Amazing!

I found this to be an excellent recipe. It is extremely easy and elegant as well as very tasty. This recipe is also a superb baseline to be tweaked and played with by adding additional spices and components such as lump crabmeat, scallops, shrimp or crawfish tails.

Firstly, I didn’t have wine so I used chicken broth with a tablespoon of lemon juice. This sauce was wonderful and complimented the salmon I had on hand! The sauce is salty but I took others advice and didn’t use much of the caper juice. FABULOUS!!! I will be using this recipe again and again!

This was soooo good! Like someone else said, didn't miss the lemon! The sauce also complimented my mashed red potatoes and zucchini.

So easy and tastes so elegant. I can’t have alcohol so I’m substituting chicken broth right now

This was wonderful! Easy, quick and tasty. I used Tilapia and followed the recipe as written.

Soooo good.Made me secretly sad I had guests! I just added more garlic.

Made it for dinner — everyone loved it.

I’m genuinely surprised how good it was.

I wouldn’t use any salt and half the capers. But it was delish and the first time my fish didn’t turn out overcooked or dry. Followed the recipe to a T, hubby loved it.

My wife who does not like fish...any fish and she loved it!

Everyone at work wanted the recipe.