![Halibut Meunière](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2022-02/20201214_%C2%A9BrakeThrough%20Media_D74A0081-2.jpg?itok=uObIiA8B)
Halibut Meunière with Preserved Lemon Sauce
Preserved lemon – less tart than fresh ones but with a more concentrated lemon flavor – infuses the simple butter sauce served with these delicate halibut fillets.
Ingrédients Pour
-
-
x 4
-
-
-
-
1 wedge
-
1 bouquet
Préparation
1
Put the flour on a large shallow plate. Season both sides of the fish fillets with salt and pepper. Dredge the fish in the flour and shake off the excess
2
Heat the clarified butter in a 12-inch nonstick skillet over medium-high heat until bubbling. Put the fish fillets in the pan and cook until just done, 2 to 3 minutes per side.
3
Add the unsalted butter to the skillet over medium heat and let melt, about 1 minute. Stir in the preserved lemon and remove from the heat.
4
Arrange the fish on a warm serving platter. Top with the parsley. Pour the preserved lemon butter evenly over the fillets. Serve immediately.