This restaurant-quality halibut piccata brings bright Mediterranean flavors to your weeknight table in under 30 minutes. Mild, flaky wild Alaskan halibut gets a light flour dredge for a golden crust, then finishes in a silky lemon-caper butter sauce that makes every bite sing. Serve it alongside roasted asparagus or angel hair pasta for a complete meal.

Ingredients

• 4 wild Alaskan halibut portions (5-6 oz each), thawed
• ¼ cup all-purpose flour (or gluten-free flour blend)
• Salt and freshly ground black pepper
• 3 tablespoons unsalted butter, divided
• 2 tablespoons extra-virgin olive oil
• ⅓ cup dry white wine
• ¼ cup fresh lemon juice (about 2 lemons)
• 3 tablespoons capers, drained
• 2 tablespoons fresh flat-leaf parsley, chopped
• Lemon slices for garnish

Instructions

1. Prep the halibut: Pat halibut portions dry with paper towels. Season both sides with salt and pepper. Place flour on a shallow plate and lightly dredge each portion, shaking off excess.
2. Sear the fish: Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. When the butter foams, add halibut portions. Cook 4 minutes per side until golden and fish flakes easily. Transfer to a warm plate.
3. Build the sauce: Reduce heat to medium. Add wine to the skillet, scraping up any browned bits. Simmer 2 minutes until reduced by half. Add lemon juice and capers, cook 1 minute more.
4. Finish and serve: Remove from heat and swirl in remaining 2 tablespoons butter until melted and glossy. Return halibut to the pan, spooning sauce over each portion. Garnish with fresh parsley and lemon slices.