Description
This creamy white wine halibut recipe features tender, flaky halibut fillets cooked in a luscious sauce made from garlic, white wine, heavy cream, and herbs. Enhanced with capers and fresh parsley, this elegant yet straightforward dish is perfect for a delicious weeknight dinner or special occasion meal.
Ingredients
Scale
Fish
- 4 (6 ounce) pieces halibut
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging + 1/2 tablespoon for sauce
Sauce
- 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
- Prepare the fish: Let the halibut sit at room temperature for 15 minutes if possible. Pat the fillets dry, then season each piece with salt, pepper, and garlic powder. Coat lightly with flour, shaking off any excess.
- Sear the halibut: Heat 2 tablespoons of butter in a skillet over medium-high heat until hot. Add the halibut and cook for 2 minutes per side until lightly browned. Transfer the fish to a plate and set aside.
- Cool the skillet: Remove the skillet from heat for about a minute to cool slightly before proceeding.
- Make the sauce base: Add the remaining 1 tablespoon of butter to the skillet over medium heat. Once melted, stir in the minced garlic and 1/2 tablespoon flour. Cook for about 30 seconds, stirring frequently to avoid burning.
- Add wine and lemon: Pour in the white wine and lemon juice, allowing the mixture to bubble and reduce for about one minute, scraping up any browned bits stuck to the skillet for extra flavor.
- Incorporate cream and seasonings: Stir in the heavy cream, herbs de Provence, and capers if using. Let the sauce gently bubble and thicken slightly.
- Finish cooking the fish in the sauce: Return the halibut to the skillet and simmer in the sauce for about 5 minutes until the fish flakes easily with a fork. Spoon sauce over the fillets, sprinkle with fresh parsley, and adjust seasoning with salt and pepper to taste.
Notes
- Allowing the fish to come to room temperature before cooking ensures even cooking throughout.
- Be cautious not to overcook the halibut, especially if the fillets are thin, as it can dry out quickly.
- Capers add a briny brightness to the dish but can be omitted if preferred.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.
- Serve immediately with steamed vegetables, rice, or crusty bread to enjoy the rich sauce.
