Halibut with Anchovies, Capers & Garlic Butter

This quick and elegant halibut recipe is seared, basted in butter, and finished with a briny, punchy pan sauce of anchovies, capers, garlic confit, and white wine.

Why You'll Love Halibut with Anchovies, Capers & Garlic Butter

This quick, flavor-packed dish delivers big umami energy with minimal effort. The richness of garlic confit and butter is balanced by briny capers, anchovies, and a splash of white wine. It's restaurant-level halibut with bold, punchy flavors you can pull off on a weeknight.

Tips and Tricks

• Don't skip basting: It helps build flavor and keeps the fish moist during the initial sear.
• Use garlic confit: Its sweet, mellow flavor plays perfectly with the salty anchovies and tangy capers.
• Finish in the oven: This guarantees a perfectly cooked halibut without overcooking on the stove.

Variations

Want to change it up? This recipe's technique works well with other ingredients too:

• Swap the halibut: Try black cod, branzino, or even scallops for a different spin.
• Add heat: A pinch of chili flakes or Calabrian chili paste turns up the volume.
• Use parsley instead of cilantro: For a more traditional Mediterranean vibe.

Substitutions

Out of something? Here's how to pivot without losing the essence of the dish:

• Garlic confit: Use finely chopped fresh garlic, sautéed gently in olive oil until golden.
• Anchovy filets: Substitute with anchovy paste or a dash of fish sauce for similar umami.
• White wine: Try dry vermouth, lemon broth, or stock if you want to skip alcohol.

Best Served With

• Garlicky sautéed greens like chard or kale
• Steamed fingerling potatoes or crispy smashed potatoes
• Farro or couscous tossed with olive oil and lemon
• Charred broccolini or roasted cauliflower

How to Store Leftovers

• Store leftover halibut and sauce in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat with a splash of stock or water to loosen the sauce.
• Avoid microwaving, as it can dry out the fish.esse cillum dolore eu fugiat nulla pariatur.

Common Questions

Halibut with Anchovies, Capers & Garlic Butter

No ratings yet

This quick and elegant halibut recipe is seared, basted in butter, and finished with a briny, punchy pan sauce of anchovies, capers, garlic confit, and white wine.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Dinner, Main Course, Seafood

Cuisine: Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 lb halibut
• 2 tablespoon butter
• 1 lemon juiced
• 1 tablespoon cilantro finely chopped, for garnish
• 2 tablespoon garlic confit
• 2 tablespoon capers
• 4 anchovy filets
• ½ cup white wine
• Kosher salt to taste
• Freshly ground black pepper to taste
• Neutral oil for searing

Equipment

• Nonstick or stainless steel skillet
• Fish Spatula
• Basting Spoon
• Ovenproof plate or small sheet

Method

 

1. Preheat oven to 400°F.
2. Heat a nonstick or stainless steel skillet over medium-high heat. Add a drizzle of neutral oil and 2 tablespoon butter.
3. Once the butter foam subsides, add the halibut and season lightly with kosher salt and pepper.
4. Sear the fish, basting with butter as it cooks, for 1-2 minutes per side until golden brown. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
5. Transfer the halibut to an ovenproof plate or tray and finish in the oven for 6-8 minutes, or until just cooked through.
6. Meanwhile, return the skillet to medium heat. Add the anchovy filets and garlic confit. Stir until the anchovies break down, about 2-3 minutes.
7. Add the capers and white wine. Increase heat to high and reduce the sauce by half. Taste it as you go. If you feel astringency at the back of your throat, the alcohol hasn't cooked off yet.
8. Finish the sauce with lemon juice to taste.
9. Remove fish from oven and return to the pan briefly, spooning sauce over top.
10. Plate the halibut and pour the remaining sauce over. Garnish with chopped cilantro and serve immediately.

Notes

Storage: Best served right away while the fish is hot and the sauce is glossy. Halibut dries out and turns rubbery on reheat, so this isn't a great leftovers dish; if you do have extra, warm it gently covered in a low oven with a spoonful of the sauce rather than the microwave.

Tried this recipe?

Let us know how it was!