Pacific Halibut with Green Peppercorn Sauce

Pacific Halibut with Green Peppercorn Butter Sauce

By Ted Walter
Serves 4 people


2 bay leaves
1 tsp. green peppercorn (pureed)
1 tsp. capers (pureed)
1 cup white wine
1/2 cup white wine vinegar
2 Tbsp. shallots, purred
3 Tbsp. heavy cream
4 oz. butter, cold
salt and pepper, to taste
2 lbs. Pacific Halibut Fillet
1 cup white wine


  • Season the fish with salt and pepper. Place the halibut in a baking pan that just fits the fish.
  • Add a cup of white wine and a bay leaf on each filet.
  • Cover with foil and bake at 350 for 15 minutes, until the halibut begins to flake and is no longer translucent.
  • Place green peppercorns, capers, 1 cup white wine, vinegar, shallots, and heavy cream in sauce pan and reduce to a third over high heat.
  • Turn heat low and whisk in cold butter slowly.
  • Remove from heat when butter is incorporated.
  • Season with salt and pepper.
  • Serve on top of fish.

Photo by Arnold Gatilao via Wikimedia Commons, Creative Commons License

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