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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


  • 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. 
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