Halibut Picatta with Asparagus

Every Wednesday, I do our grocery shopping for the week.  This means, by default, that we have some sort of fresh fish for dinner every Wednesday.  Dustin and I are HUGE fans (yes, huge enough fans to put “huge” in all-capitals, in case you were wondering) of fresh fish and look forward each week to what deals I can find at the market.  This week, I bought halibut fillets and I knew exactly what I wanted to do with them.

Photograph of Halibut Picatta with Asparagus by Personal Chef, Lacey Stevens-Baier, of Sweet Pea Chef, and the food blog, a sweet pea chef

For weeks, I’m not ashamed to admit that I have been stalking monitoring the fish section, waiting for the halibut to go on sale.  I love me some halibut, but I love me a good deal as well.   You can see the dilemma in which I find myself each week.

But, not this week!  Fortunately, asparagus was also on sale.  Exciting, I know.  I love to pair asparagus with halibut and salmon.

This meal requires so few ingredients and preparation that it’s almost unfair…almost.  When using such bold flavors as fresh lemons and capers, I find it better to leave things simple.  Plus, the delicate, mild flavor of the halibut pairs so nicely with the lemon-butter-caper goodness.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Halibut Picatta with Asparagus
Prep time
Cook time
Total time
The delicate, mild flavor of the halibut pairs so nicely with the lemon-butter-caper goodness.
Recipe type: Easy
Serves: 2
  • 2 6-ounce (fresh) halibut fillets
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon plus 1 tablespoon unsalted butter, divided
  • 3 cloves garlic, chopped
  • ½ cup dry white wine
  • 2 tablespoons capers
  • 1 tablespoon fresh italian parsley, chopped
  • ½ fresh lemon (zest and juice)
  • Kosher salt
  • Freshly ground black pepper to taste
  • ¾ pound fresh asparagus
  1. Slice the bottom 2 inches off from the ends of the asparagus. Place in steamer basket and steam over boiling water until almost soft, then set aside.
  2. Heat the oil and 1 tbsp. butter in a nonstick skillet on medium high heat until bubbling (careful not to burn the butter).
  3. Season the halibut with the salt and pepper.
  4. Add the halibut to the hot skillet and cook until lightly golden brown on both sides, about 3-5 minutes per side. Once browned, remove the halibut fillets from the heat and set aside on a plate.
  5. Turn the heat to medium low, add the garlic and sauté until fragrant, about 1 minute.
  6. Add the white wine and deglaze the pan. Simmer to reduce the sauce for about 5-10 minutes.
  7. Turn off the heat and add the capers, butter, lemon and parsley until butter completely melts.
  8. Check the taste at this point. If you like more of a lemon flavor, add another squeeze of lemon and re-taste. If too lemony, add a little more butter. Season to taste with any additional salt or pepper.
  9. To serve, place the halibut fillets on top a handful of the asparagus and then drizzle with the sauce.


  1. says

    Mmmm, I definitely need to give this a try! It looks super delicious, and I have been trying to incorporate more fresh fish into my diet. Yum!

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