Halibut Meuniere

For Valentine's Day dinner, my husband made us this delicious fish recipe with a side of potatoes. I felt like we were at a really fancy restaurant the meal was so good. Looks like someone will be helping cook for a few weeks between training phases. 

Yield: 4 servings (serving size: 1 fillet and about 1 1/2 teaspoons sauce)

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.

Recipe from Cooking Light Magazine