Pan Poached Halibut Piccata

Pan Poached Halibut Piccata

Recipe from: Tim Ridge, New England Aquarium Chef

Visit the New England Aquarium’s website for lots of other great recipes and ocean education.

Photo credit: Nicholas Lundgaard (Photo is from a different recipe)


  • Four 6-oz. Pacific halibut filets
  • 1/2 cup water
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 1 bay leaf
  • 1/2 stick unsalted butter
  • 3 Tbsp capers
  • Salt and pepper to taste
  • 4 Tbsp chives, chopped
  • 2 cups cooked pasta


  1. Combine water, wine, lemon juice, bay leaf and pepper in large sauté pan. Bring to a boil and simmer for 15 minutes.
  2. Add fish to pan and simmer until flaky, approximately 5 minutes per inch of thickness measured at the thickest part of the fillet.
  3. When fish is done, remove and set aside.
  4. Reduce sauce to 1/2 cup. Remove bay leaf. Whisk butter into sauce, then add capers and season with salt and pepper to taste.
  5. Serve halibut over pasta and/or with seasonal vegetables.
  6. Drizzle sauce over the fish and garnish with chopped chives.

Product Used

Our Fresh Fish, Prawns and Shrimp

Sillouette of a fishing boat