Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: 1 fillet and about 1 1/2 teaspoons sauce)

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.

How to Make It

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

Simple but Elegant

garden4fun
January 19, 2017
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.

garden4fun's Review

carson5000
May 06, 2012
Delicious and simple - we've used this recipe many times already - works great with other fish like cod and snapper too.

staceejo's Review

tracydavis1012
December 01, 2010
I made this with Tilapia, it was quick and easy and wonderfully delicious.

carolfitz's Review

user
November 14, 2010
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.

JeriTex's Review

LauraJM
September 26, 2010
Very nice recipe. The sauce was very nice and bright and paired well with the texture of the fish. Almost no prep needed. Delicious dish for both family meals and company. Will certainly make again.

LauraJM's Review

JeriTex
June 21, 2010
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!

ajknightfan's Review

aeroncaskb
March 14, 2010
Quick and easy for a weeknight dinner, nice for a special occasion.

Skogstroll's Review

SPP856
January 08, 2010
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.

user's Review

mrscrazyed
November 17, 2009
I substituted mahi mahi for the halibut. Easy. Flavorful. Husband raved. What more is there to say?

Preats's Review

carolfitz
October 31, 2009
Very easy, big hit!