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’s also makes for a great dinner party recipe and will impress any guests! To make it gluten free, just substitute the flour for a gluten free blend.
- 4 60z 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 pinch of salt. Sprinkle with flour.
- Melt 1 tablespoon of 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 cover with foil and keep warm while you make the pan sauce.
- 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 with parsley.
- Serve immediately with additional lemon if desired.
Inspired by a recipe from Cooking Light