Halibut Meunière

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Fish for dinner, but let's make it French!

We love a good fish recipe and this one doesn’t disappoint! There is a reason that cooking fish à la meunière is such a popular method … It’s quick, easy, and perfect for a light fish like a halibut. What makes a fish ‘à la meunière’ is that it is dusted with flour, and sautéed using butter, lemon, and parsley. It’s a classic French way to prepare fish!

We suggest serving this fish with an arugula salad, or roasted vegetables. It also makes for a great dinner party recipe and will impress any guest! To make it gluten-free, just substitute the flour for a gluten-free blend.

Halibut Meunière

Ingredients

4 oz. halibut fillets (about 3/4 inch thick)
finely ground black pepper
sea salt
1 tsp. all-purpose flour
2 tbsp. butter, divided
2 tbsp. fresh lemon juice
1 tbsp. finely chopped fresh parsley

Instructions

Pat fish dry, and sprinkle both sides with black pepper and a pinch of salt. Sprinkle with flour.
Melt 1 tablespoon of butter, in a large nonstick skillet, over medium heat.
Add fish to the pan and cook for 5 minutes or until lightly browned.
Carefully turn fish over; cook for 4 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness.
Remove fish from pan; set aside cover with foil and keep warm while you make the pan sauce.
Add the remaining 1 tablespoon butter to the pan, cook for 1 minute or until lightly browned, swirling the pan to melt butter evenly and prevent burning.
Remove pan from heat; stir in juice.
Drizzle the juice mixture over the fish.
Sprinkle with parsley.
Serve immediately with additional lemon if desired.