Halibut Meunière


  • 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


  1. Pat fish dry, and sprinkle both sides with black pepper and pinch of salt. Sprinkle with flour. 

  2. Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. 

  3. Add fish to pan and cook 5 minutes or until lightly browned. 

  4. Carefully turn fish over; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. 

  5. Remove fish from pan; set aside cover with foil and keep warm while you make the pan sauce. 

  6. Add remaining 1 tablespoon butter to pan, and cook 1 minute or until lightly browned, swirling pan to melt butter evenly and prevent burning. 

  7. Remove pan from heat; stir in juice. 

  8. Drizzle juice mixture over fish. 

  9. Sprinkle with parsley. 

  10. Serve immediately with additional lemon if desired.