Delicate tastes and textures win the day. Sprinkle lightly with flour before cooking and with lemon juice and parsley after and, wallah!, a classic French meunière.
Share with your friends
- 4 (6-ounce) halibut fillets, about 3/4 inches thick
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt, divided
- 1 teaspoon all-purpose flour
- 1 1/2 tablespoons butter, divided
- 2 tablespoons lemon juice
- 1 tablespoon parsley, finely chopped
- 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.
- 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.