Halibut Piccata

Piccata sauce works just as well on halibut as it does on chicken, and the buttery, firm texture of Pacific halibut stands up to the bright, briny hit of lemon juice, white wine, and capers.

The sauce comes together first: garlic softened in olive oil, then white wine, lemon juice, and drained capers reduced to a concentrated ½ cup. That reduction intensifies the flavors so a small amount of sauce packs a big punch. Keep it warm while the fish broils.

The halibut gets a quick 3 minutes per side under the broiler. On the flip, Parmesan goes on top and melts into a salty, golden crust during the second half. Cut into the thickest part to check doneness. You want it opaque but still moist-looking in the center.

Pour the warm piccata sauce over the fish right before serving.

Chef Tips

• Pat the halibut completely dry before rubbing with oil. Wet fish steams instead of browning under the broiler
• Position the broiler pan about 3 inches from the heat for the best sear without overcooking the center
• Don’t overcook halibut. It goes from moist to chalky in under a minute. Pull it while the center still looks slightly translucent
• Use finely shredded Parmesan, not grated powder. It melts into a better crust

Variations

• Use swordfish or cod if halibut isn’t available
• Add a tablespoon of butter to the finished sauce for a richer, more traditional piccata
• Serve over angel hair pasta to catch every drop of the sauce