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Halibut Meuniere

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“This is from Cooking Light and was adored by my family. In fact, my 3 year old ate most of mine! This is a simple recipe for Halibut which allows the Halibut to shine!”
READY IN:
15mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pat fish dry, and sprinkle both sides with black peper and 1/8 teaspoon salt. Sprinkle with flour.
  2. Melt 1.5 teaspoons butter in a large nonstick skilled 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 from pan; set aside and keep warm.
  3. 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 fish with remaining 1/8 teaspoon salt. Sprinkle with fresh parsley. Serve immediately.

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