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Halibut Piccata
Servings:
4
Ingredients
2
Tbls
olive oil
4
6-oz
halibut fillets
1/2
c
flour
all-purpose, rice flour or chickpea flour are all fine
1
tsp
kosher salt
divided
1/2
tsp
ground black pepper
divided
1
lemon, half thinly sliced; leave the other half for squeezing
divided
1/4
c
low-sodium chicken stock
1/4
c
white wine
2
Tbls
capers
drained
Italian parsley, chopped
optional garnish
Instructions
Season both sides go the halibut with some sea salt and ground black pepper.
Combine the flour, remaining sea salt and ground black pepper in a shallow dish.
Heat the olive oil in a large skillet over medium-high heat.
Take each seasoned halibut and dredge into the flour mixture, taking care to shake off excess each time.
Once the oil is hot, transfer the dredged fish to skillet and cook until golden-brown, approx. 3-5 minutes per side.
Once golden on each side, add the lemon juice, lemon slices, chicken broth, wine, and capers.
Cook for 8-10 minutes, or until the halibut is cooked through and the sauce is reduced.
To serve, plate halibut and drizzle sauce over and around on the plate. Garnish with cooked lemon slices and chopped parsley, if desired.