Halibut Meunière

Name: Halibut Meunière
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 Tbsps butter, divided; 1 teaspoon all-purpose flour; 1 Tbsp finely chopped fresh parsley; 680 grams halibut fillets (about 3/4 inch thick); 2 Tbsps fresh lemon juice; 0 teaspoons salt, divided

Halibut Meunière might be just the main course you are searching for. One serving contains 197 calories, 32g of protein, and 7g of fat. This recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. If you have pepper, butter, halibut fillets, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Pat fish dry, and sprinkle both sides with black pepper and 1/8 teaspoon salt.

Ingredients you will need

Black Pepper

Fish

Salt

Sprinkle with flour. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium heat.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Frying Pan

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.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Remove fish from pan; set aside, and keep warm.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

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

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Butter

Equipment you will use

Frying Pan

Remove pan from heat; stir in juice.

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Juice

Equipment you will use

Frying Pan

Drizzle juice mixture over fish.

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Juice

Fish

Sprinkle fish with remaining 1/8 teaspoon salt.

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Fish

Salt

Sprinkle with parsley.

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Parsley

Serve immediately.

Equipment

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 2Tbsps

butter, divided 1teaspoon

all-purpose flour 1Tbsp

finely chopped fresh parsley 680grams

halibut fillets (about 3/4 inch thick)2Tbsps

fresh lemon juice 0teaspoons

salt, divided

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Ziobaffan Organic Pinot Grigio. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 17 dollars per bottle.