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Pan-Seared Pacific Halibut in a Caper and White Wine Sauce

Gourmet Fish on Risotto


  • 1.25 pounds pacific halibut filet, divided into 4 pieces

  • 1/2 cup flour

  • 1/2 cup cornmeal

  • 1/4 tsp salt

  • 2 cloves garlic, minced

  • 1 shallot

  • 1/2 cup white wine

  • 2 tablespoons capers

  • 1 teaspoon oregano

  • 2 cups, cooked brown rice

  • 9 Large red lettuce leaves

  • 1/4 cup basil, chopped

  • 2 Tablespoons olive oil

  • 2 teaspoons butter

  • 3 Roma tomatoes, chopped


  1. Cook rice according to package directions and set aside when done. 

  2. As rice is cooking, prepare halibut by patting dry and cutting filet in roughly 4 equal pieces.

  3. Mix flour, cornmeal, and salt in a ziplock bag and put halibut inside and shake to coat fish evenly.

  4. Melt 1/2 the butter (1 tsp) and 1/2 the olive oil (1 tablespoon) in a pan on medium-high heat until hot. Place halibut in the pan and cook for approximately 4 minutes, reduce heat to medium, and flip fillets over to cook on the other side to an internal temperature of 140 degrees.



4. Take halibut off the heat and keep warm by covering with 2 plates and put in a microwave oven (without turning it on).

5. Next to the pan add remaining butter and olive oil and saute shallots and garlic for about 1 minute. Add white wine and continue cooking while adding in tomatoes and capers. Cook for another 2 minutes and add chopped basil and cook for another 30 seconds and take off the heat.

6. Finally to plate the food, start by placing 3 large lettuce leaves on the plate, next add 1/2 cup of rice on top of the lettuce and add 1 large spoonful of the wine and caper mixture on top of the rice.  Next place cooked halibut on top of the rice and sauce mixture and finally top with one more large spoonful of the sauce.

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