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.

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. Steam asparagus until almost soft and 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).  Season the halibut with salt and pepper.
  3. Add the halibut to the hot skillet and cook until lightly golden brown on both sides, about 3-5 minutes per side.  Set the halibut aside and turn the heat to medium low.  Add the garlic and saute until fragrant, about 1 minute (careful not to burn).
  4. Add the white wine and deglaze the pan.  Simmer to reduce the sauce a bit, about 5-10 minutes.  Turn off the heat and add the capers, butter, lemon and parsley until butter completely melts.  Season with salt and pepper.  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.
  5. Place the halibut fillets on top of a handful of the asparagus and then drizzle with the sauce.

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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

6 comments… add one

    1. Sweet Pea Chef August 1, 2010, 9:25 pm

      Thanks! I love halibut too and this is my favorite way to make it.

  1. sara August 2, 2010, 9:36 am

    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!

    1. Sweet Pea Chef August 2, 2010, 10:27 am

      Hey Sara! This is definitely a great fish recipe to incorporate into your diet. It’s really light and flavorful. Thanks for stopping by!

  2. Sophia September 13, 2010, 8:29 am

    I love asparagus! I wish it was in season all year round!


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