Seared Halibut With Anchovies, Capers And Garlic Recipe (2024)

Delicious.
But wait to add the minced garlic until the anchovies have melted. Otherwise you can end up with bitter, burned garlic.

So simple to make and simply delicious flavors to eat. If you're serving the "anchovy averse" you can leave them out and this is still taste bud tingling. If you are fans of the inexplicable extra zip of anchovies, this is even better with them in. We are particular fans of swordfish prepared this way but halibut too. We double the capers and roughly triple the lemon juice (a full tablespoon).

Made this for the first time last night with frozen swordfish steaks. It was phenomenal! Followed Zeus's recommendation to wait to add garlic and I agree. I put in more garlic, capers, and lemon than called for because I just live on the edge like that. The best thing is this is so easy, I can make it any weeknight.

Hasn't anyone heard of anchovy paste? Like microwave ovens, it seems to not exist in Mark's world.

That's because anchovy paste does not taste good. Do a taste test, paste vrs an anchovy fillet, it's a night and day difference.

Absolutely fabulous. Perhaps olives, in addition, if you wish.

I had a thick piece of halibut and was disappointed that it overcooked while in the oven. I’d consider eliminating the oven portion or just use a low temp especially since your adding it to the pan again. Feel like this part could use some clarification.

If you don’t have anchovy filets on hand, can substitute 1 tbs anchovy paste. Add exactly as directed for anchovies—but whisk in lightly with the garlic. I finished by deglazing the pan with a splash of dry vermouth, after taking out the halibut (at the end); reduced that and poured all over the filets. Great recipe — thank you, Mark B!

Deh-lish, undeniably so. Did not have capers, substituted equal amount finely chopped castelvetranos and it still worked!

This was quite delicious. But after you get the cooked fish out of the pan, I would let the remaining sauce simmer for a bit to thicken. It was a little too runny.

Super easy, super quick, and absolutely delicious. Anchovy haters, fear not! You absolutely cannot tell that anchovies are in the dish. Just terrific.

I made this on a whim. Saw the fresh halibut and couldn't resist. Came home, found this recipe and had everything on hand except the anchovies -- so I subbed about 1 T of fish sauce (which is mostly anchovy anyway), and it worked. The hard part was guesstimating how much fish sauce four actual anchovies would have turned into. 1 T gave it a pretty mild flavor. I'd use more for a stronger flavor but it tasted great nonetheless.

With a piece of exquisitely fresh Pacific Northwest halibut that was swimming two days ago, the seasonings were just too assertive for such a sweet, delicate fish. That said, if your halibut is a bit long in the tooth, these toppings would probably enhance the fish. I would definitely make this again with a piece of previously-frozen swordfish or cod.

Misread the warming oven directions. It’s important to turn off oven after putting fish in. It’ll get overcooked off you dont

I think it's spelled Opa.
https://en.wikipedia.org/wiki/Opah

Used Chilean sea bass instead of halibut because it was so much less expensive. It worked just as well. Must also serve some crusty bread pn the side to use to soak up the wonderful sauce.

Loved this recipe. Used anchovy paste and it was lovely. We avoid added salt and am glad we did — the salt from the capers and anchovies was more than enough.Suggestion: seeing as you’re heating up the oven, makes sense to roast some veggies as a side. We had some lovely asparagus which I began roasting 4-5 minutes before adding the fish to the roasting pan to give them a head-start.This is a keeper — thank you!

Flakey, delicious fish dish! Added the garlic after anchovies and capers - it only needs 30sec to 1min, then wine. Also added a chopped fresno chili to sauce - yum.

Loved this with lemon Greek potatoes and green beans

I love this recipe and often make it but with one exception. I sear it on the stove and skip the oven completely. It’s much easier to control the temperature as I do not like overcooked fish.

fantastic! easy. a real keeper. bravo.

My pan was really hot, maybe too hot. So after searing the halibut I shortened the time to cook the anchovies and garlic, to avoid burning, Next time I'll wait to put in the garlic, as suggested by others. In any case it was excellent. My customer/critic (wife) really liked it, and that's all that matters.

I made it as written. It was delicious.

re: turn off oven's comment..."Misread the warming oven directions. It’s important to turn off oven after putting fish in. It’ll get overcooked off you dont"I don't think that that was a misreading of the instructions.When I made this (loved it) I took the instructions to mean to turn off the heat under the skillet, not the oven.I wouldn't expect the fish to cook through in an oven that has been turned off. Making the sauce shouldn't take long enough to overcook the fish.Am I mistaken?

This was amazing. Definitely one of my go to halibut recipes from now on! I used dried capers (it is what I had).

This was amazing. Definitely one of my go to halibut recipes from now on!

Moist and flavorful fish! All I had was lemon extract, but it was fine. Just added 1/4 t.

I plan to make this tonight to sit on the plate beside yesterday's cold side salad of cooked Italian barley, olive oil, red onions, parsley, basil, green olives, toasted pine nuts, diced tomato, finely diced carrots, and lemon juice. Perfect idea.

As an anchovy lover, the flavor of 4 anchovies completely overwhelmed the delicate flavor of fresh wild caught halibut. (swordfish has a stronger flavor, so maybe 4 anchovies would work - not sure.) I would make this recipe again but would probably cut the anchovies to 2, maybe even one.

I just made it and it turned out amazing. It is not only delicious but easy to make it