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Rosemary Halibut With Lemon-Butter

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

12 minutes

Cook Time:

12 minutes


4 servings


1 1/2  pounds  halibut steaks (2), cut 1-inch thick

4  teaspoons  chopped fresh rosemary leaves

*  salt and black pepper, to taste

1  tablespoon  garlic, minced

1  tablespoon  fresh lemon juice

3  tablespoons  butter, divided

1/2  cup  dry white wine

2  tablespoons  capers


  Remove rosemary leaves from stems and chop. Sprinkle 1 teaspoon rosemary over each side of halibut steaks, pressing to adhere. Season both sides with salt and pepper.

Chop garlic very finely to mince. Squeeze fresh lemon juice.

Heat a large skillet over Medium-High heat 3 minutes. Melt 1 tablespoon butter in skillet and cook halibut 4 minutes per side, or until fish turns from translucent to opaque (white) and begins to pull away from the bone in center. Remove to a platter and cover to keep warm.

Add wine to skillet and simmer 1 to 2 minutes; scrape and stir in any bits from bottom of skillet. Add garlic and melt 2 tablespoons butter in skillet. Stir in capers and lemon juice. Remove from heat.

Cut halibut into portions; remove bone from center and skin from edges. Pour sauce over fish and serve.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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