Healthy Halibut Piccata

If you ask me, halibut piccata is one of those dishes that never fails to impress.

This Italian-inspired fish dish brings together bright lemon, briny capers, and fresh parsley in a light butter sauce that’s just right for dinner. The flaky halibut fillets get a quick dredge in flour before being pan-seared to golden brown perfection.

The sauce comes together in the same pan, picking up all those tasty bits from cooking the fish. A splash of white wine and a squeeze of fresh lemon juice create a sauce that’s both simple and satisfying.

It’s a quick-cooking meal that feels special enough for company but easy enough for weeknights.

What Kind of Halibut Should I Use?

For piccata, you’ll want to look for fresh, firm halibut fillets that are white in color with a slightly translucent appearance. Pacific halibut is the most common variety you’ll find at the fish counter, and it’s perfect for this dish since it holds together well during cooking. If fresh isn’t available, frozen halibut is a good backup option – just make sure to thaw it completely in the refrigerator and pat it very dry before cooking. When shopping, ask for skinless fillets that are about 1-inch thick, as this thickness will help prevent the fish from overcooking and drying out. Look for fillets with no brown spots or strong fishy smell – the fresher your halibut, the better your piccata will taste.

Options for Substitutions

This piccata recipe can be adjusted with several easy swaps:

• Halibut: While halibut makes for a great piccata, you can use other firm white fish like cod, sea bass, or even chicken breast if you’re not feeling fish. Just adjust cooking time accordingly – chicken will need a few extra minutes.
• Almond flour and tapioca starch: If you’re not following a gluten-free diet, simply use 3 tablespoons of all-purpose flour instead of the almond flour and tapioca starch combo.
• Avocado oil: Any neutral oil with a high smoke point works here – try olive oil, grapeseed oil, or even light olive oil.
• White wine: As mentioned in the recipe, chicken broth makes a perfect substitute. You can also use vegetable broth or even water with a splash of white wine vinegar.
• Capers: While capers give this dish its classic taste, if you’re not a fan, try chopped green olives for a similar salty bite.
• Butter/ghee: For a dairy-free version, try coconut oil or a dairy-free butter substitute, though the sauce might be slightly less rich.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking halibut is preventing it from drying out – this delicate fish can quickly go from perfectly cooked to tough and rubbery in just a minute or two. To keep your fish moist, avoid overcooking by watching for the flesh to turn from translucent to just barely opaque, and remember that it will continue cooking slightly even after you remove it from the heat. Another common mistake is not patting the fish completely dry before dredging in the flour mixture, which can prevent that beautiful golden crust from forming – take the extra minute to thoroughly dry each fillet with paper towels. When making the sauce, don’t rush the wine reduction process, as this concentrates the flavors and creates the perfect balance with the capers and lemon – let it reduce by at least half before adding the remaining ingredients. For the best texture, make sure your pan is properly heated before adding the fish, and resist the urge to move the fillets around while they’re cooking – let them develop a nice crust before flipping just once.

What to Serve With Halibut Piccata?

This light and lemony fish dish pairs perfectly with simple sides that won’t overshadow its delicate flavors. A bed of cauliflower rice or zucchini noodles makes an excellent base, soaking up all that tasty piccata sauce. For a traditional approach, steamed asparagus or roasted Brussels sprouts work really well on the side – just finish them with a squeeze of lemon to match the flavors in the dish. If you’re not following a specific diet, you could also serve this with angel hair pasta or fluffy rice pilaf, which are both great for catching every bit of the caper-wine sauce.

Storage Instructions

Keep Fresh: If you have any leftover halibut piccata, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 2 days, though fish dishes are usually best enjoyed fresh. The sauce might separate a bit in the fridge, but don’t worry about that!

Make Ahead: While this dish is quick to prepare, you can save some time by mixing the almond flour and tapioca starch ahead of time. You can also prep the garlic, capers, and lemon juice earlier in the day. I wouldn’t recommend making the entire dish too far in advance since fish tastes best when freshly cooked.

Warm Up: To enjoy your leftovers, gently warm the fish and sauce in a covered skillet over low heat just until heated through. Try not to overheat it, as this can make the fish tough. A splash of white wine or broth can help refresh the sauce if it seems a bit dry.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 100-110 g
• Fat: 45-50 g
• Carbohydrates: 15-20 g

Ingredients

• Four (6 oz) fillets of halibut, skinless and patted dry
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 1 tablespoon almond flour
• 2 tablespoons tapioca starch
• 2 tablespoons avocado oil
• 1/2 cup dry white wine (or use chicken broth for whole30)
• 2 cloves garlic, finely minced
• 2 tablespoons capers, rinsed
• Juice from half a lemon
• 2 tablespoons butter (or ghee for whole30)
• Parsley, to garnish

Step 1: Season and Prepare the Halibut

Begin by seasoning both sides of the halibut filets with kosher salt and pepper.

On a plate or a wide-mouth bowl, combine almond flour, tapioca flour, a pinch of kosher salt, and black pepper.

Mix well to combine.

Dredge the fish filets in the flour mixture, ensuring all sides are coated, then shake off any excess flour.

Step 2: Sear the Halibut

In a non-stick skillet, heat oil over medium-high heat.

Once the oil is hot, add the dredged halibut filets.

Sear each side until a golden brown, crisp crust forms and the fish is cooked through, about 3 minutes on each side.

Transfer the cooked fish to a wire rack to rest and reduce the heat in the skillet to medium.

Step 3: Prepare the Sauce

Add the wine to the skillet, scraping up any brown bits from the bottom of the pan to incorporate added flavor.

Allow the wine to cook and reduce by half, which should take about 2 to 3 minutes.

Next, add the garlic, capers, and lemon juice, stirring to combine.

Finally, melt the butter into the sauce, then remove the skillet from the heat.

Step 4: Finish and Serve

Spoon the prepared sauce over each halibut filet, ensuring generous coverage.

Garnish the dish with freshly chopped parsley to add a touch of freshness.

Serve the halibut while warm and enjoy your delicious creation!