As I’m sure you all can tell from my Kauai food post, we were a bit indulgent on vacation. After one night off (jet lag!), I decided to start the rest of the summer off right with a Cooking Light kick. Halibut Meuniere was my first recipe choice… With only 20 minutes of prep/cooking time and a short ingredient list, it was the perfect way to ease back into the kitchen.
First, I patted 4 halibut fillets (6 ounces each) dry with paper towels and sprinkled both sides with salt, pepper, and 1 teaspoon (total) of flour. In a large nonstick skillet, I melted 1 1/2 teaspoons of butter over medium heat and then added the fish to the pan. I cooked the fish for 5 minutes, turned it *carefully*, and cooked it 5 minutes more. I transferred the fish to a plate and covered it with foil to keep it warm.
Next, I added 1 tablespoon of butter to the pan (still over medium heat) and cooked it for 1 minute, swirling the pan to prevent burning. I removed the pan from the heat and stirred in 2 tablespoons of fresh lemon juice to make a lemon-butter sauce. To serve, I drizzled each halibut fillet with the sauce and then sprinkled each fillet with a pinch of salt and chopped parsley. We had roasted fingerling potatoes and sweet peas on the side.
The fish turned out really tasty. I loved the way just that little bit of flour and butter formed a delicious, crispy crust on both sides of the fish. The lemon-butter sauce at the end added great flavor, giving the dish a fresh edge and just a hint of richness at the same time. This dish was light, quick, and easy… What’s not to love? (Except the price of halibut, of course. 🙂 )
Recipe link: Halibut Meuniere