Halibut Piccata Recipe

Prepare fish

Pat the halibut fillets very dry with paper towels. Season both sides with 1 tsp salt and 1 tsp freshly ground black pepper (split evenly between fillets). Dredge lightly in the all-purpose flour, shaking off excess.

Cook halibut

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs unsalted butter. When the butter foams and the pan is hot, add the fillets. Cook without moving 3–4 minutes until golden on the bottom. Carefully flip and cook 2–3 minutes more (depending on thickness) until the fish is opaque and flakes easily (internal temp ~130–135°F/54–57°C). Transfer to a warm plate and tent with foil while you make the sauce.

Sauté aromatics

Using the same skillet and pan juices (reduce heat to medium), add 1 tbs extra-virgin olive oil and 1–2 tbs of the reserved butter if the pan is dry. Add the minced garlic and sauté 30 seconds until fragrant (do not brown).

Deglaze

Add 1/4 cup dry white wine (or broth) to the pan to deglaze, scraping up browned bits with a wooden spoon. Simmer briskly 2 minutes to reduce by about half.

Finish sauce

Lower heat to medium-low. Add 3 tbs fresh lemon juice, 1 tsp lemon zest, and 2 tbs rinsed capers. Whisk in 4 tbs cold unsalted butter a tablespoon at a time, allowing each piece to melt and emulsify into the sauce before adding the next. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste. Stir in 2 tbs chopped parsley.

Combine with fish

Return the halibut to the skillet and spoon sauce over the fillets for 30–60 seconds to rewarm and coat. Remove from heat and transfer fillets to plates, spooning additional sauce on top.

Cook potatoes

Place the potato cubes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook 12–15 minutes until very tender when pierced with a fork.

Mash

Drain the potatoes thoroughly and return them to the hot pan off the heat for 1 minute to evaporate excess moisture. Add 2 tbs unsalted butter and 1/2 cup whole milk. Mash until smooth and creamy (use a potato masher or ricer). Season with 3/4 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm until plating.

Blanch or roast vegetables (two options)

Blanching: Bring a pot of salted water to a rolling boil. Add asparagus spears (or green beans) and baby carrots; blanch asparagus/green beans 2–3 minutes and carrots 3–4 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and toss with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roasting: Preheat oven to 425°F (220°C). Toss vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet. Roast 12–15 minutes until tender and lightly caramelized, shaking pan once.

Finish

If desired, squeeze the reserved half lemon over the vegetables just before serving for brightness.

Spoon a generous portion of mashed potatoes onto each plate. Place a halibut fillet atop or beside the potatoes. Arrange the market vegetables alongside. Spoon additional lemon-butter caper sauce over the halibut and around the potatoes. Garnish with a few extra capers and a sprinkle of chopped parsley. Serve immediately.