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California HalibutEasyPan-Seared

Halibut Meunière

The French classic — halibut lightly dredged in flour, pan-fried in clarified butter until golden, finished with brown butter, lemon, and parsley. Simple perfection.

Prep: 10 min Cook: 12 min Total: 22 minServes
2

Ingredients

  • •2 halibut fillets (6–8 oz each)
  • •½ cup flour
  • •Salt and white pepper
  • •4 tbsp clarified butter (or ghee), divided
  • •2 tbsp unsalted whole butter
  • •3 tbsp fresh lemon juice
  • •2 tbsp fresh flat-leaf parsley, chopped
  • •Lemon wedges to serve

Instructions

  1. 1Season halibut fillets with salt and white pepper. Dredge in flour and shake off the excess.
  2. 2Heat 3 tbsp clarified butter in a skillet over medium-high until just starting to smoke.
  3. 3Add fish and cook 3–4 minutes until deep golden brown. Flip carefully.
  4. 4Cook second side 3–4 minutes. Transfer to warm plates.
  5. 5Wipe the pan. Add whole butter and cook over medium heat until it turns golden brown and smells nutty, about 2 minutes.
  6. 6Add lemon juice carefully — it will sputter. Swirl to combine.
  7. 7Pour brown butter sauce over fish. Garnish with parsley and lemon wedges.

Pro Tips

The secret is getting the clarified butter hot enough before adding the fish — you want a deep golden crust, not pale and steamed. Watch the whole butter carefully for beurre noisette; it goes from golden to burnt quickly.

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