Lemon Caper Halibut & Garlic Herb Rice Bowl
Pan-seared halibut with lemon, white wine and caper sauce over garlic herb brown rice with green beans.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Makes
- 4 bowls
Halibut is thick, firm and mild, so it takes a hard sear well. A quick pan sauce made with white wine, lemon and capers in the same skillet gives it a piccata-style finish.
Why this recipe works
Deglazing with wine lifts the browned bits from the pan into the sauce, and butter swirled in off the heat makes it glossy.
Ingredient notes
Halibut is lean; it dries out if overcooked. Pull it as soon as it flakes.
Common mistakes
- Overcooking halibut.
- Boiling the sauce after adding butter.
What to serve with it
Lemon wedges.
Meal prep
Best within 2 days.
More bowls like this
Cooking tips
Dry the fish well. Swirl butter in off the heat.
Swaps and variations
Use cod. Use broth instead of wine.
Storing and reheating
Refrigerate within 2 hours for up to 2 days.
Recipe
Lemon Caper Halibut & Garlic Herb Rice Bowl
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Makes
- 4 bowls
Ingredients
You’ll need: large nonstick skillet; medium saucepan with lid; small pot; instant-read thermometer
Method
-
Cook the rice in the broth with half the garlic: bring to a boil, cover and simmer on low 40 to 45 minutes; rest 10 minutes and fold in the parsley.
-
Boil the green beans 4 minutes and drain.
-
Season the halibut with salt. Heat the oil in a nonstick skillet over medium-high heat and sear 4 minutes, turn and cook 3 to 4 minutes, until it flakes and reaches 145°F (63°C). Transfer to plates.
-
Lower the heat to medium, add the remaining garlic for 30 seconds, then the wine and simmer 1 minute.
-
Add the lemon juice and capers, then swirl in the butter off the heat.
-
Divide rice and green beans among 4 bowls, add the halibut and spoon over the sauce.
Questions
Is halibut expensive?
Often; cod is a good substitute.
Can I use frozen halibut?
Yes, thawed in the fridge.
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