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This creamy white wine halibut recipe is easy, elegant, and has a dreamy sauce with lemon and capers! It’s a fantastic introduction to fish for picky eaters.
Try my Fish Tacos or Creamy Chicken in White Wine Sauce next.
Why you’ll love it
I’m a big fan of halibut because it’s a mild and lean fish that definitely doesn’t taste “fishy”. You may have seen it used in fish and chips, but it gorgeous with a creamy pan sauce like this one! A splash of white wine, garlic, and lemon juice makes it extra special.
The sauce in this easy halibut recipe kind of has Chicken Piccata vibes, but the capers are totally optional. Overall, it’s a really approachable way to enjoy a protein you may not have thought to try in the past! The velvety sauce pairs so well with the flaky halibut.
What you’ll need
- Halibut – the star of this dish. See my tips below!
- Garlic powder – to infuse the fish directly with flavor
- Flour – it gives it that lovely crust and helps thicken the sauce
- Butter – for pan frying and the base of the sauce
- Garlic – more savory goodness
- Heavy cream – for that luscious texture and taste!
- White wine – use one you’d like to drink (i.e., not cooking wine) such as sauvignon blanc or pinot gris
- Lemon juice – a pop of acidity and brightness
- Herbs de Provence – this elegant blend of dried herbs comes all in one jar
- Capers – for an optional briny zing
- Parsley – to top it all off with some freshness
Helpful tips
- Halibut is a lean but meaty fish that holds up well to cooking. You’re going to want to select pieces that are firm to the touch with snow-white flesh.
- To know it’s done, it will be opaque (no transparent parts) and flake into clean layers with a fork.
- It’s good to remove it from the heat when slightly under because it will continue cooking as it rests. This ensures it remains tender!
How to cook halibut in a creamy sauce
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Season the halibut with the garlic powder and salt & pepper, then dredge in flour. Heat up two-thirds of the butter in a pan. Add the fish, and cook for a couple of minutes per side, then transfer to a plate. Let the skillet cool, then add the remaining butter, garlic, and some flour. Cook until fragrant.
Stir in the white wine and lemon juice. Let it bubble, and scrape up the browned bits from the bottom of the skillet. Stir in the cream, herbs, and capers. Let it bubble, then return the halibut and cook through. Sprinkle with parsley, and season with extra salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my trusty Le Creuset skillet and a budget-friendly Lodge skillet that’s very good too.
- This is my favorite butter dish because it has measurement markings for where to cut it.
- Mince the garlic with a squeeze of a garlic press.
Substitutions and variations
- I don’t recommend subbing the cream for something lower fat. The sauce may curdle and/or end up thinner.
- If you need to skip the white wine for whatever reason, replace it with chicken broth and 1/2 teaspoon of Dijon mustard.
What to serve with this creamy halibut
- The sauce is wonderful over a big pile of my classic Garlic Mashed Potatoes. Another delicious savory side is my Stick of Butter Rice. Delicious!
- For some veggies, try my Sautéed Green Beans, these Maple Roasted Carrots or Easy Roasted Cauliflower, or these buttery Simple Sautéed Leeks.
- A nice salad to round it out is this Super Simple Parmesan Arugula Salad.
Leftovers and storage
- You can store leftover halibut for 2-3 days in the fridge, but I usually eat leftover fish the next day as a personal preference.
- Reheat slowly over a low heat on the stove so that it doesn’t dry out or the sauce separates.
- I don’t recommend freezing leftovers of this dish; the texture of halibut can change, and dairy-based sauces don’t tend to freeze well.
More easy seafood recipes
I’m hoping this will become one of your new favorite halibut recipes! Please leave a star rating and comment below if you made it, or tag me on Instagram.
Creamy White Wine Halibut
Ingredients
- 4 (6 ounce) pieces halibut see note
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1/2 tablespoon flour + extra for dredging
- 3 tablespoons butter divided
- 3 cloves garlic minced
- 1 cup heavy/whipping cream
- 1/3 cup dry white wine
- 1 teaspoon lemon juice
- 1/4 teaspoon herbs de Provence or Italian seasoning
- 1-2 tablespoons capers drained, optional but recommended
- 1 tablespoon chopped fresh parsley
Instructions
- Let the fish sit on the counter for 15 minutes or so before starting the recipe if possible. Pat it dry and then season each piece with salt & pepper and the garlic powder, then coat in flour, shaking off any excess.
- Add 2 tablespoons of the butter to a skillet over medium-high heat. Heat the pan for a few minutes. Once the pan is hot, add the halibut and cook for 2 minutes/side. Transfer the fish to a plate.
- Take the skillet off the burner for a minute or so to let it cool a bit.
- Add the remaining butter to the skillet over medium heat. Once it's melted, stir in the garlic and 1/2 tablespoon flour and cook for 30 seconds or so.
- Stir in the white wine and lemon juice and let it bubble for about a minute, scraping up any browned bits from the bottom of the pan.
- Stir in the cream, herbs de Provence, and capers (if using).
- Once the sauce starts to bubble gently, add the halibut back into the pan and let it finish cooking for about 5 minutes (be careful not to overcook especially if you've got thin pieces). It should flake easily with a fork. Spoon some sauce over top, sprinkle with the parsley, and season with extra salt & pepper as needed (you need to be fairly generous with cream sauces).
Notes
- Halibut is often sold in individual portions. The ones I buy are 6 oz. each and about 1-1.5″ thick. You can definitely get a larger piece (about 1-1.5 lbs.) and cut it into 4 pieces if you prefer.
- The capers add a tangy and briny quality, and I definitely recommend adding them if you have some!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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