Pan-Seared Halibut with Tomato Caper Sauce
This Pan-Seared Halibut with Tomato Caper Sauce is the weeknight dinner that feels like date night. Elegant halibut fillets with a bright, briny tomato caper sauce — it comes together in 25 minutes and tastes like something you’d order at a nice KC restaurant.
Why You’ll Love This
- Ready in 25 min and completely stunning on the plate
- Bright, fresh flavors that feel light but totally satisfying
- Halibut is mild and approachable — great for people who are new to cooking fish
- The tomato caper sauce is good on literally everything
Ingredients
- Halibut Fillets
- Cherry Tomatoes
- Capers
- White Wine
- Butter
- Garlic
- Basil
How to Make It
- Pat halibut completely dry and season well — moisture is the enemy of a good sear.
- Sear in a hot skillet with butter and oil until golden on one side, then flip once and finish. Do not move the fish around.
- Remove fish and make the sauce in the same pan: garlic, tomatoes, white wine, capers, and a knob of butter.
- Spoon sauce over halibut, finish with fresh basil, and serve immediately.
What I Use: A heavy Cast Iron Skillet gives you the best sear on fish — the crust you get is incredible.
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Pan-Seared Halibut with Tomato Caper Sauce
Flaky halibut in a bright tomato and caper sauce. Light, fresh, and quick.
Ingredients
Method
- Pat the halibut dry, season, and sear in olive oil until golden and just cooked. Remove.
- Add the garlic to the pan and cook briefly, then add the tomatoes and capers.
- Pour in the white wine and simmer until the tomatoes break down into a sauce.
- Return the fish to warm through.
- Finish with fresh basil and serve.
Notes
Do not overcook the halibut, it is done when it flakes. Any firm white fish works well.
Pan-Seared Halibut with Tomato Caper Sauce
Flaky halibut in a bright tomato and caper sauce. Light, fresh, and quick.
Ingredients
Method
- Pat the halibut dry, season, and sear in olive oil until golden and just cooked. Remove.
- Add the garlic to the pan and cook briefly, then add the tomatoes and capers.
- Pour in the white wine and simmer until the tomatoes break down into a sauce.
- Return the fish to warm through.
- Finish with fresh basil and serve.
Notes
Do not overcook the halibut, it is done when it flakes. Any firm white fish works well.
