Broiled Halibut with White Wine Lemon Caper Mint Sauce
We love to cook, but sometimes we just want dinner to be easy and just crash with a glass of wine and dole out some puppy head rubs. So when we feel stuck about what to have for dinner, our go-to dinner is broiled halibut. Lately we’ve been enjoying this broiled halibut recipe with a lemon caper mint sauce.
Delicious and Simple Broiled Halibut Recipe
Frozen halibut can quickly thaw when soaked in water. While that happens, we’re prepping for what ever sauce we feel like eating that evening. A few nights ago it was all about mint sauce because we had a ton overgrowing in the garden. Tackling these hearty herbs seemed like the best plan. Simple and always delicious, our everyday white wine lemon caper mint sauce is easily an everyday favorite. It’s a mouthful just to say all those words and to think about all the ingredients that go into the sauce can sound daunting. But in culinary-reality, this sauce is so easy to prepare we’re always surprised at how quick it is to get dinner on the table.
Video: Broiled Halibut Recipe with Lemon Caper Sauce:
Can you use other types of white fish?
Sure, this recipe works with any white fish. But timing will vary depending on how thick the your white fish fillet is. Also, the amount of fish you cook changes time too. Basically if you double the recipe, expect the fish to take a little longer to cook. So start with our base time and add more time if needed. Here’s some other types of white fish you can bake:
- Fresh Cod
- Quality Tilapia
- sea bass
Light, Bright Lemon Caper Sauce with Fresh Herbs
The tangy, bright and flavorful sauce is clean tasting for this broiled halibut recipe. It’s not a heavy cream sauce which is why we love it so much. The fresh mint, bright flavors of fresh lemon and flavors of white wine always pair so well with broiled halibut. And oh, the capers. We love the texture of the capers and it wouldn’t be uncommon to find us adding more of these little tangy nuggets of tasty joy. As always, we’re pairing this dish with another glass of our favorite Sauvignon Blanc or Sancerre.
- Different Herbs: If you don’t want to use chopped fresh mint, you can replace it with fresh dill, parsley or basil.
- Lemon is always fantastic but mix it up by using fresh lime juice , a squeeze of fresh mandarin juice or even blood orange juice for a spectacular colored sauce.
-diane and todd
Broiled Halibut with White Wine Lemon-Caper Sauce
- 12 ounces (340 g) halibut (two 6-ounces filets) or white fish (tilapia, cod, mahi-mahi, sole, flounder)
- oil , for coating the fish
- 2 Tablespoons (30 ml) butter
- 1 medium (1) Shallot , minced or 2 Tablespoons minced onion
- 2 cloves (2 cloves) Garlic , minced
- 3/4 cup (180 ml) dry White Wine
- zest of 1 medium Lemon
- 2 Tablespoons (30 ml) Lemon Juice
- 2 Tablespoons (30 ml) Capers , rinsed
- 3 Tablespoons (45 ml) minced fresh mint leaves
- Kosher Salt or Sea Salt , to taste
- fresh ground Black Pepper , to taste
- red Chili Flakes (optional)
- Extra mint and lemon wedges (optional)
- Lightly coat fish with oil. Season with salt and pepper on both sides. Put fish in oven safe dish and set aside.
- Heat skillet on medium-high heat, add 2 Tablespoons butter. Then add the shallot (or minced onion) and garlic. Cook until tender and translucent. Add the wine, lemon zest and lemon juice. Heat the sauce until it gently starts to boil. Reduce heat.
- Simmer the sauce for about 2-5 minutes or until it reduces in to about half the volume or to your desired concentration and texture. Add capers, mint, salt, and pepper to taste. Add optional red chili flakes.
- As sauce is simmering cook the fish: Place the top oven rack about 6” from the top. Heat oven to Broil on High or 500°F. Broil the fish for about 6-8 minutes, or until the fish is cooked through and easily flakes with a fork.
- Pour sauce over the fish. Garnish with extra mint or lemon wedges. Serve warm.
Nutrition Information per Serving
Fresh or Frozen Fish
Fresh is always better but there’s quality frozen white fish too. If you choose to use frozen fish, make sure it’s thawed all the way through before cooking.
Storing and freezing leftovers for broiled halibut recipe
If you have leftovers, store it in air tight plastic bags or containers for up to 2 days. Try to eat it right away as the flavors and freshness are best within 1-2 after cooking. You can freeze it too for up to 2-3 months. But again, don’t wait too long because frozen foods can easily get freezer burn and compromise on the flavors and freshness.