Delicious and simple - we've used this recipe many times already - works great with other fish like cod and snapper too.
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.
More From Cooking Light
- Calories: 221
- Fat: 8g
- Saturated fat: 3.2g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 1.4g
- Protein: 34.2g
- Carbohydrate: 1.3g
- Fiber: 0.1g
- Cholesterol: 64mg
- Iron: 1.5mg
- Sodium: 266mg
- Calcium: 80mg
- 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
- 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.
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