Using a bit of salt to season the fish and a little more to boost the pan sauce heightens flavors without going overboard in sodium. A little lemon juice and fresh parsley round out flavors. Serve with haricots verts and fingerling potatoes to complete the meal. For another flavor boost, serve with fresh lemon wedges.
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
How to Make It
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.
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This was quite the tasty dish. Although I usually prefer cooking with olive oil, but butter is necessary for the delicacy of this dish. Because I served it with broccoli and oven-baked french fries, I did not double the sauce. Were I to serve this with rice, I would definitely double it -- it was quite tasty and would work very well with basmati or jasmine rice. Do keep an eye on the fish; it's quite easy to overcook -- a bad thing.
Forgot to defrost the halibut, so subbed fresh cod and it was very good. Superfast & easy. Doubled the butter-lemon sauce & served the fish with rice and green beans. Nice supper. Editing to add we just made this again 4yrs later, this time with fresh halibut. Excellent.
A friend and I made this for dinner on Saturday night and it was DELICIOUS!
I will definitely be adding this to my recipe collection! It would be great as a weeknight meal or for guests. We halved the recipe, which is a little tricky considering the small amounts of spices, but it all turned out great. We served it with oven roasted fingerling potatos and frozen green beans. For the potatos: we cut them in half, put them in a bowl with appr. 1 Tbls (a little less..and even half would probably work) EVOO, a pinch onion powder, pepper, parsley, chopped chives, and a pinch of salt. Tossed to coat and baked at 425 for about 20 mins.
So easy, and so yummy!
Simple and delicious! I used freshly squeezed orange juice instead of lemon juice (because I did not have any lemons in the house) and it turned out amazing. I was careful not to overcook the halibut - I removed it from the pan as soon as I could flake it. This dish is definitely worthy of guests but simple enough to make for an everyday meal too! Will definitely make this one again.