Halibut with Champagne and Peppercorn Sauce

Halibut with Champagne and Peppercorn Sauce (Picture provided by the Seafish Authority)

Halibut with Champagne and Peppercorn Sauce

A simply delicious recipe using Halibut Fillet or Steaks with Champagne and Peppercorn Sauce!

Serves: 2

Prep: 5

Cook: 10

Suggested cooking methods


Cooking Method/Instructions

  1. Place the Halibut onto a grill pan and dot with half the butter and season to taste with salt and pepper
  2. Cook under a pre-heated grill for 8-10 minutes, turning once.
  3. Meanwhile, prepare the sauce: heat the remaining butter in pan and add the wine or champagne. Bring to the boil and reduce the liquid by half.
  4. Stir the cream and crushed peppercorns, seasoning to taste. Stir through the snipped chives and pour over the grilled halibut to serve.

Suggestion - serve on a bed of cooked green and white tagliatelle.


  • 2 x fresh Halibut Fillets or Halibut Steaks
  • 40g butter
  • Salt and pepper
  • 150ml pink champagne or rose wine
  • 4 tbsp double cream or creme fraiche
  • 1 tsp mixed whole peppercorns - crushed
  • 1 tbsp freshly snipped chives

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