Piccata—a bright, tangy sauce of lemon, capers, parsley and butter—is one of my favorite quick sauces. Though traditionally served with chicken, this version uses halibut for a lighter, flaky take that comes together in about 20 minutes. It’s simple, satisfying, and perfect for weeknights or a relaxed weekend supper.
For warm-weather meals or anytime you want something bright and fresh, white fish like halibut is ideal. Halibut has firm, meaty flakes that sear nicely and hold up under the classic piccata sauce. If you prefer, any other flaky white fish will work—cod, haddock or sea bass all make good substitutes. The key is to pat the fillets dry, dredge lightly, and sear over medium-high heat to form a golden crust before finishing with the lemon-caper butter sauce.
This dish pairs well with steamed or sautéed green vegetables (I often serve it with garlicky green beans) and a side of pasta, rice, or roasted potatoes. For households with dietary needs, simple swaps make it adaptable: ghee replaces butter for Whole30, and chicken broth can stand in for wine.
Ingredients
- 4 (6-ounce) halibut fillets, skin removed and patted dry
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon almond flour
- 2 tablespoons tapioca flour
- 2 tablespoons avocado oil (or other high-heat oil)
- 1/2 cup dry white wine (or chicken broth for a non-alcohol version/Whole30)
- 2 garlic cloves, minced
- 2 tablespoons capers, drained
- Juice of 1/2 lemon (about 1–2 tablespoons)
- 2 tablespoons unsalted butter (or ghee for Whole30)
- Chopped fresh parsley, for garnish
Step-by-step
Step one: season the fish
Season both sides of the halibut fillets with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Let the fish sit a few minutes at room temperature while you prepare the coating—this helps it sear more evenly.
Step two: prepare the flour mixture
In a large, shallow bowl, whisk together the almond flour, tapioca flour, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Lightly dredge each fillet on all sides, then shake off excess. A thin coating helps build a crisp exterior without masking the fish.
Step three: sear the fish
Heat the avocado oil in a large nonstick or heavy skillet over medium-high heat. When the oil shimmers, add the fillets in a single layer without crowding. Sear until the underside is golden and crisp, about 3 minutes. Flip and cook another 3–4 minutes, or until the fish is opaque and flakes easily. Transfer the cooked fillets to a wire rack or plate and reduce the heat to medium.
Step four: make the piccata sauce
Pour the wine (or chicken broth) into the skillet, scraping the pan to lift any browned bits. Simmer until the liquid is reduced by about half, 2–3 minutes. Stir in the minced garlic, capers, and lemon juice, and cook briefly to soften the garlic. Remove the pan from the heat and stir in the butter (or ghee) until melted and the sauce is glossy and slightly thickened. Taste and adjust seasoning if needed—capers and butter add salt, so you may not need much more.
Step five: serve
Return the halibut to the pan briefly to warm through, or plate the fillets and spoon the piccata sauce over each one. Garnish with chopped fresh parsley and an extra lemon wedge if desired. Serve immediately.
Recipe FAQs
Substitute ghee for the butter and use chicken broth instead of dry white wine. The swap keeps the flavor bright while remaining compliant with Whole30 guidelines.
If you don’t have dietary restrictions, all-purpose flour is an easy substitute for both almond and tapioca flour. For gluten-free options, use a gluten-free all-purpose blend.
Serving suggestions and storage
Serve halibut piccata with garlicky green beans, roasted asparagus, sautéed spinach, or a simple salad. Pasta tossed with a little olive oil or butter also pairs beautifully and soaks up the sauce. Leftovers should be stored in an airtight container in the refrigerator for up to 2–3 days. Reheat gently over low heat or warm in a 275–300°F oven until warmed through to avoid drying the fish.
Nutrition
Per serving (approximate): Calories: 165 kcal; Carbohydrates: 5 g; Protein: 1 g; Fat: 14 g; Saturated Fat: 4 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 6 g; Trans Fat: 0.2 g; Cholesterol: 16 mg; Sodium: 695 mg; Potassium: 39 mg; Fiber: 0.4 g; Sugar: 0.4 g; Vitamin A: 183 IU; Vitamin C: 1 mg; Calcium: 14 mg; Iron: 0.3 mg.
Nutrition information is automatically calculated and should be used as an approximation.
Additional info
- Author: Alex Snodgrass
- Course: Main Course
- Prep time: 5 mins
- Cook time: 15 mins
- Total time: 20 mins
- Servings: 4
I hope you enjoy this easy Halibut Piccata. If you try it, leave a comment below to share how it turned out and any personal twists you added.
