Description
This Creamy White Wine Halibut recipe features tender pieces of halibut cooked to perfection in a luscious sauce made from white wine, garlic, cream, and herbs. The dish is enriched with capers and fresh parsley, delivering a flavorful and elegant seafood dinner that’s perfect for any occasion.
Ingredients
Scale
Fish
- 4 (6 ounce) pieces halibut
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging (about 1/2 tablespoon plus extra)
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 approximately 15 minutes. Pat the fish dry with paper towels, then season each piece evenly with salt, pepper, and garlic powder. Dredge each piece lightly in flour, shaking off any excess to ensure an even coating.
- Cook the halibut: Heat 2 tablespoons of butter in a skillet over medium-high heat for a few minutes until the pan is hot. Add the halibut pieces and sear them for about 2 minutes per side until just cooked and lightly golden. Transfer the fish onto a plate and set aside.
- Cool the pan: Remove the skillet from the heat and allow it to cool for about a minute to prevent burning the garlic in the next step.
- Make the sauce base: Place the skillet back on medium heat and add the remaining 1 tablespoon of butter. Once melted, stir in the minced garlic and 1/2 tablespoon of flour. Cook for approximately 30 seconds, stirring constantly, to form a roux that will thicken the sauce.
- Add wine and lemon: Pour in the dry white wine and lemon juice. Let the mixture bubble gently for about one minute while scraping the bottom of the skillet to loosen any browned bits, enhancing the sauce’s flavor.
- Finish the sauce: Stir in the heavy cream, herbs de Provence or Italian seasoning, and the drained capers if using. Allow the sauce to come to a gentle bubble, thickening slightly.
- Reheat halibut in sauce: Return the halibut to the skillet, spooning some sauce over each piece. Let it finish cooking in the sauce for about 5 minutes, being careful not to overcook to maintain flaky, tender fish.
- Serve: Spoon additional sauce over the halibut, sprinkle with chopped fresh parsley, and season with extra salt and pepper to taste. Serve immediately for best flavor and texture.
Notes
- Allowing the halibut to come to room temperature before cooking helps it cook evenly.
- Be careful not to overcook the fish to keep it moist and flaky.
- Using a dry white wine like Sauvignon Blanc or Pinot Grigio enhances the sauce’s flavor.
- Capers add a nice briny contrast but can be omitted if preferred.
- Serve with steamed vegetables or a light salad for a complete meal.