Halibut Meuniere

1. 1

   Pat fish dry, and sprinkle both sides with black peper and 1/8 teaspoon salt. Sprinkle with flour.

2. 2

   Melt 1.5 teaspoons butter in a large nonstick skilled 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 from pan; set aside and keep warm.

3. 3

   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 fresh parsley. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.