This pan seared halibut is a light, easy recipe that evokes the Italian seaside. It's easy to whip up—most of the ingredients are pantry staples—and is a reliable weeknight meal that comes together in around 30 minutes. We like it with Italian Chardonnay, but have also enjoyed it with fresh renditions from California and even Germany.
Ingredients
4 halibut fillets (6 oz each)
Salt and pepper to taste
2 tbsp olive oil
1/4 cup all-purpose flour (for dusting)
1/4 cup white wine (such as Chardonnay)
1/4 cup chicken broth
2 tbsp fresh lemon juice
1 tbsp capers, rinsed and drained
1 tbsp chopped fresh parsley
Lemon wedges, for serving
Preparation
Step One
Pat the halibut fillets dry with paper towels. Season both sides with salt and pepper. Lightly dust each fillet with flour, shaking off any excess.
Step Two
Heat olive oil in a large skillet over medium-high heat. Add the fillets to the skillet, skin-side down if applicable, and cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and keep warm.
Step Three
In the same skillet, add the white wine, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, then add the chicken broth, lemon juice, and capers. Simmer for 2-3 minutes until the sauce is slightly thickened. Stir in the chopped parsley.
Step Four
Spoon the sauce over the halibut fillets and serve with lemon wedges on the side.
