Recipe: Halibut Piccata / Chicken Piccata

I just returned from Alaska and it happened to be halibut season! There is nothing better than fresh Alaskan halibut and this is the time of year to take advantage of it. Halibut piccata is cooked in the same way as chicken piccata but takes a bit less time to prepare because the fish cooks quicker. I love this dish on a warm summer evening, it’s light, fresh and delicious!


2-4 Halibut Fillets, skinned, deboned, 1-2 inches thick

Sea Salt & Freshly Ground Pepper

1/2 cup Flour, for dredging

1/4 Real Butter + 2 Tbs

1/4 cup Extra-Virgin Olive Oil

1/4-1/2 cup Dry White Wine

1/2 cup Fresh Lemon Juice

2-3 Garlic Cloves, minced

1/4 cup Brined Capers

1/3 cup Fresh Parsley, chopped

2 Lemons

Angel Hair or Linguine pasta


Place Halibut on a paper towel and pat fillets to remove excess moisture. Season well on both sides with salt & pepper and set aside.

Place flour in a bowl for dredging and set aside.

Heat olive oil and butter in a skillet until hot but not smoking.

Dredge the seasoned halibut lightly in flour and place in the skillet, brown on both sides being careful not to overcook, about two minutes on each side, remove from pan and place on a dish. Leave drippings in pan for sauce.

Piccata sauce: Add garlic, wine and 2 Tbs butter to the pan, whisk well to deglaze pan making sure to get all of the scrapings from the bottom of the pan blended into your sauce. Continue to cook over medium heat stirring constantly, add lemon juice, parsley and capers and let reduce down about 1/3 or so to thicken, adjust to taste and turn to a low simmer.

Place halibut fillets back into the sauce for a minute on each side, spooning the sauce over the fillets to absorb the flavors, again careful not to over cook, remove from sauce and place on a plate until serving.

While your sauce is cooking prepare the pasta according to the directions on the package timing it to be done when the sauce is. When al-dente (do not overcook) add directly to your sauce, toss well to let the pasta absorb the sauce and continue cooking for about 2 minutes, remove from heat.

Plate the pasta, top with the halibut fillet and drizzle a little extra sauce with capers over the top of each fillet.

Garnish with lemon wedges, chopped parsley, and serve with Parmesan cheese and lemon wedges to squeeze over the top if desired.

Variations and Tips:

Chicken Piccata: Butterfly or pound the chicken breasts, use same steps as above and brown the chicken. Prepare sauce and add chicken back to sauce to finish cooking. Remove chicken from sauce, add pasta, toss well, top with chicken and drizzle with sauce.

  • Both Halibut and Chicken Piccata are wonderful served over pasta, rice noodles, mashed potatoes, rice and or vegetables.

Gluten Free option: Prepare with gluten free flour and serve over your favorite gluten free pasta or any of the gluten free options listed above.

From my home to yours, enjoy!

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Welcome to Mary’s Kitchen, I was born in Coronado and have been a personal chef on the island for several years specializing in farm to table homestyle cuisine. My goal is to share with you my passion for food and travel by introducing you to recipes from around the world.