Halibut Piccata & Fluffy Rice Recipe | Yummly
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Halibut Piccata & Fluffy Rice

Bob: "This dish is great. I cook it weekly!" Read More
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It’s true, capers are actually flower buds that have not yet bloomed. They are harvested, then dried, then brined. These delectable little flower buds are essential in any traditional piccata. But we take a hard left turn to the pacific northwest and cook up an untraditional piccata, because that's how we roll. Our piccata flaunts flaky fish instead of chicken or veal. The halibut is served over a bed of fluffy rice instead of the conventional capellini or penne pasta. When you have a sauce as luscious as this, simple white rice is the way to go. Enjoy!


  • 1 cup quick cooking white rice
  • 1 cup hot water
  • 8 oz. halibut (but any flaky white fish will do)
  • 1 handful capers
  • 1/2 bunch parsley
  • 1 lemon
  • 1 garlic clove
  • 1/4 cup white wine
  • 1 handful flour (staples)
  • olive oil (staples)
  • 4 Tbsp. butter (staples)
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    1. Get a small pot heating on the stove for your rice. Add hot water, rice, and a dash of salt to the pot. Cover and bring to a boil.
    2. First, place a small pan over medium-high heat. Add a drizzle of olive oil to the pan. Grab your halibut! Working in the butcher paper, cut your halibut filet in half. Then, sneak the knife underneath the filets, removing the skin. Now dredge with flour, coating the entire piece of fish. Clap the filets together to shake off any excess flour. Place the filets right into the hot oil, holding the fish down for just a second to prevent it from curling upward.
    3. Once your rice comes to a boil, cover, remove from heat, and let stand for 5 minutes.
    View 4 More StepsDiscover more recipes from Seconds

    NutritionView More

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    Calories580Calories from Fat320
    Total Fat36g55%
    Saturated Fat16g80%
    Trans Fat
    Calories from Fat320
    Total Carbohydrate34g11%
    Dietary Fiber5g20%
    Vitamin A45%
    Vitamin C110%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    jessica hasselmann 7 months ago
    way too much lemon. id start with a tablespoon and add more if needed.
    Bob 8 months ago
    This dish is great. I cook it weekly!
    Darlene 8 months ago
    My husband was delighted with dinner tonight! Im so glad I tried this recipe! Absolutely delicious!
    Harshveer Singh a year ago
    Hi thanks so much for an amazing dish .. a novice like me did this in 15 minutes and it’s now my fav dish .. the video was so helpful and great to see you having fun .. that’s what cooking is all about 😊.. we cooked it with sea bass ..indeed the sauce was awesome My 7 year old daughter found it a bit too lemony so would appreciate suggestions on how best I could tweak it just a bit Thanks
    Nicole Rankin a year ago
    Awesome!!! Thanks again
    marzh05 a year ago
    So delicious! I was worried about not knowing how long to cook the halibut after you add it back to the pan so I just did some guess work but it came out perfect! The flavor of the sauce is great!
    Rau 2 years ago
    Excellent! One of my favorite dishes.
    it turned out beautifully! .. i'll make it again
    Denny C. 2 years ago
    Great dish, very easy to make, need to be careful on cooking time based on thickness of your filet. Really liked the frying of the capers, added a nice touch.
    Najemian 2 years ago
    I thought I had Halibut but it turned out to be Grouper... It was Fabulous Thanks for all your great recipes
    Hey Nancy 2 years ago
    Fabulous flavors! Used Chilean sea bass, but otherwise followed the recipe. capers added lots of flavor.I’ll make it again !
    Donald W. 2 years ago
    This recipe would be better using jasmine rice.