Halibut Meunière

4 people
Prep Time:
00h 05
Cook Time:
00h 15

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.

Credit: This inspiring recipe is brought to you by Cooking Light.

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Ingredients and Method


  • 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


  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.