Name: White Fish Piccata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 (6 oz.) portions Pacific Halibut; ½ cup vegetable broth or white wine; 1 tablespoon lemon juice; Salt and freshly ground black pepper; Flour, for dredging; High-heat cooking oil; 2 tablespoons butter; 1 tablespoon capers; Handful of parsley, finely chopped

A Decadent One-Pan Meal That’s Done in Under 20 Minutes

This white fish piccata recipe is a quick and easy one-pan meal that’s done in under 20 minutes. The ingredient list is simple: lemon, butter, capers, and a splash of broth are all you need to produce a decadent fish piccata sauce. Spoon this sauce generously over a golden, perfectly-seared fillet of white fish like Pacific halibut or lingcod.

Check out WAC’s step-by-step guide on how to pan-fry Pacific halibut to ensure that your fillet of Pacific halibut (or lingcod!) is moist, tender, and delicious every time.

No white fish in your freezer? Try making Salmon Piccata instead.

The WAC recipe team featured a Sauce One-Pan Fish Piccata in a how-to video. Watch the recording of the cooking demo to see how it's made.

Print Recipe

White Fish Piccata

By Wild Alaskan Company

Prep time

5 minutes

Cook Time

15 minutes

Total time

20 minutes

Yield

Ingredients

2 (6 oz.) portions Pacific Halibut
½ cup vegetable broth or white wine
1 tablespoon lemon juice
Salt and freshly ground black pepper
Flour, for dredging
High-heat cooking oil
2 tablespoons butter
1 tablespoon capers
Handful of parsley, finely chopped

Instructions

1. Combine vegetable broth/wine and lemon juice in small bowl. Set aside.

2. Heat a skillet over medium-high heat. While skillet preheats, pat halibut dry with clean kitchen towel or paper towels to remove excess moisture. Season both sides of fillets with salt and pepper, then dredge lightly in flour.

3. Add just enough high-heat cooking oil to cover bottom of hot pan. When oil begins to shimmer (sizzling hot), carefully add fish. Sear, undisturbed, until fish releases easily from pan, about 3 to 4 minutes depending on thickness of fillet. Flip to sear remaining side, about 2 to 3 more minutes. Fish is medium-done when internal temperature reaches 130F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork.

4. Transfer fillets to a serving plate, draining any excess oil as needed (avoid having more than a teaspoon or two oil in the pan, as it will spatter when broth/wine mixture is added). Add broth/wine mixture to pan, scraping up any browned bits from bottom of skillet. Cook until reduced by half, a few minutes. Add capers and parsley, then remove skillet from heat. Whisk in butter until incorporated and sauce takes on a glossy sheen.

5. Pour over halibut fillets and enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

White Fish Piccata

A Decadent One-Pan Meal That’s Done in Under 20 Minutes

White Fish Piccata

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