Halibut Meunière

This is our favorite way to have halibut...and considering how many great recipes we have for that particular fish, that's saying something! It's just so easy, and the flour adds just a little crunch without deep-frying it while the butter and lemon give it that extra flavor boost.
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Yield: 4 servings (serving size: 1 fillet and about 1 1/2 teaspoons sauce)
Ingredients
* 4 (6-ounce) halibut fillets (about 3/4 inch thick)
* 1/4 teaspoon black pepper
* 1/4 teaspoon salt, divided
* 1 teaspoon all-purpose flour
* 1 1/2 tablespoons butter, divided
* 2 tablespoons fresh lemon juice
* 1 tablespoon finely chopped fresh parsley
Preparation
1. Pat fish dry, and sprinkle both sides with black pepper and 1/8 teaspoon salt. Sprinkle with flour. Melt 1 1/2 teaspoons butter in a large nonstick skillet 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 fish from pan; set aside, and keep warm.
2. 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 parsley. Serve immediately.
Nutritional Information
Calories: 221
Fat: 8g (sat 3.2g,mono 2.3g,poly 1.4g)
Protein: 34.2g
Carbohydrate: 1.3g
Fiber: 0.1g
Cholesterol: 64mg
Iron: 1.5mg
Sodium: 266mg
Calcium: 80mg