Creamy White Wine Halibut
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.
Servings: 4
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
Calories: 475kcal | Carbohydrates: 8g | Protein: 34g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 173mg | Sodium: 257mg | Potassium: 841mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1341IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg
