Halibut Meunière

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.

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

I made this with Tilapia, it was quick and easy and wonderfully delicious.

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.

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.

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!

Quick and easy for a weeknight dinner, nice for a special occasion.

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.

I substituted mahi mahi for the halibut. Easy. Flavorful. Husband raved. What more is there to say?

Very easy, big hit!

This fish is great, and comes together very easily. We've made it a number of times now, and it comes out well every time.

This was delicious. The lemon in the recipe gave it a great zing. We served it with Green Beans with Garlic Vinaigrette and New Potatoes with Roasted Garlic Vinaigrette (both cooking light recipes). They all worked great together.

Excellent and easy. I prepared it with tilapia as halibut was $18 pound and family loved it. Paired it with roasted fingerling potatoes and sauteed gren beans. I also made more of the sauce as others did and for once my husband di not use any tartar sauce!

This was a very good recipe. I agree about not enough sauce. But, I did think what I had was enough, because I made couscous with it and added a squeeze of a lemon to the couscous with toasted pine nuts and I felt that having the added lemon flavor in the couscous was enough flavor for the fish too. Will definitely make this recipe over and over again.

This was really delicious. It is definitely a recipe I will make again and again.

I loved this recipe. I had everything on hand except the halibut and it was absolutely delicious. The sauce was rich but given the number of calories CL said per serving, it's still low fat/low cal. I served with the Green Beans w/Garlic & Lemon also from this site. Great!!

Easy and great tasting. I would definitely incresae the amount of lemon sauce per the other reviewers suggestions. I will be making this again.

This was delicious! The seasoning and sauce are delicate enough to really bring out the flavor of the fish, without it being bland. I used mahi mahi instead of halibut (it's my household's favorite white fish). I also tripled the sauce recipe, pouring 2/3 of it over the fish and the remaining 1/3 over some grilled asparagus. I also served with herb-seasoned roasted new potatoes. This meal was satisfying and tasty, and I will definitely make this again--seems like it would be good year-round!

This was quick and very tasty. What a wonderful way to cook halibut--simple and doesn't use ingredients that can overpower a great fish!

We thought this was very good, easy and delicious. Followed the recipe exactly - served with string beans and potatoes - this is a keeper.

This recipe was very tasteful and easy to prepare. I used grouper (couldn't find halibut) Also elected to grind some fresh pepper into the flour before sprinkling on the fish. I doubled the butter sauce. Served with roasted fingerling potatoes dusted with lemon-rosemary salt and steamed asparagus. Next time i may make more of the butter sauce to drizzle over the asparagus. Very Good Meal!!