Thyme-Crusted Buttery Halibut with Parsley Sauce

1. 1

   In a mini food processor, combine the parsley with the olive oil, shallot and lemon juice and process to a coarse puree.

2. 2

   Season with salt and pepper.

3. 3

   In a shallow bowl, mix the flour with 1 teaspoon of salt and 1/2 teaspoon of pepper.

4. 4

   Press 1 tablespoon of the thyme leaves onto the halibut and dredge in the flour, shaking off the excess.

5. 5

   In a large nonstick skillet, melt the butter.

6. 6

   When the foam subsides, add the halibut pieces and cook over moderately high heat, turning once, until golden brown and just cooked, about 3 minutes per side.

7. 7

   Reduce the heat to moderate if the fish is getting too dark.

8. 8

   Transfer the halibut to plates and sprinkle with the remaining 1 teaspoon of thyme leaves.

9. 9

   Serve with the parsley sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.