Halibut Meunière

By á-2442

Ingredients

• 4 (6-ounce) halibut fillets (about 3/4 inch thick)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, divided
• 1 teaspoon all-purpose flour
• 1 1/2 tablespoons butter, divided
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped fresh parsley

Preparation

Step 1

1. Pat fish dry, and sprinkle both sides with black pepper and 1/8 teaspoon salt. Sprinkle with flour. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium heat. Add fish to pan, and cook 5 minutes or until lightly browned. Carefully turn fish over; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; set aside, and keep warm.
2. Add remaining 1 tablespoon butter to pan, and cook 1 minute or until lightly browned, swirling pan to melt butter evenly and prevent burning. Remove pan from heat; stir in juice. Drizzle juice mixture over fish. Sprinkle fish with remaining 1/8 teaspoon salt. Sprinkle with parsley. Serve immediately.