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


  • 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


  • 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. 
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All photos by Lorianne DeVita

Inspired by a recipe from Cooking Light

by Camila Alves McConaughey