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Grilled Halibut with White Wine, Butter & Caper Sauce

Author: Mary Cressler | Vindulge

Bring halibut to the next level with this white wine caper sauce.

Grilled Halibut is not only an elegant meat but one that needs very little added seasoning to perfect. But a touch of this white wine caper sauce brings an already buttery and rich fish to the next level. And it’s so much easier to make than you might think!

This recipe comes from our friends at Vindulge, made up by wife and husband team Mary Cressler and Sean Martin. Located in Hillsboro, Mary & Sean create delicious ways for you to enjoy cooking and entertaining in your backyard with your family and friends. Combined, they have two decades of experience in recipe development, entertaining, education, writing, and professional cooking.

Photos were first published by Vindulge and used with permission.


  • 1 ¼ pounds fresh halibut filet(or purchase pre-sliced into 4 equal-sized filets or steaks)
  • ¼ cup extra virgin olive oil, separated(half to season the fish and half for grill grates)
  • 2 teaspoons kosher salt
  • 2 teaspoons coarse black pepper

White Wine Caper Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons diced shallots
  • 1 clove garlic, finely minced
  • 2 tablespoons dry white wine(like Pinot Gris or Sauvignon Blanc)
  • 1 tablespoon grilled lemon juice
  • 1 tablespoon capers(drained of any brine. We like to leave them whole for the texture and flavor)
  • 1/8 teaspoon kosher salt, (just a pinch)