- Serves: 4-6 servings
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- 1 lb. Wild Alaskan Halibut Fillets, pin bones removed
- 4 tbsp. Unsalted Butter, divided
- 3 tbsp Fresh Lemon Juice
- 3 tbsp. Italian Parsley, finely chopped
- 1/3 c. Flour
- Salt & Black Pepper
- Lemon Wedges (for serving)
Pat halibut fillets dry with paper towels, then season generously with salt and black pepper. Dredge both sides of fillets with flour, shaking gently to remove excess flour, then set aside.
Heat a non-stick skillet on medium heat until hot, then melt in 2 tablespoons butter. Sear the halibut on both sides until fish is flakey and opaque, about 2 to 3 minutes; transfer finished fish to a serving tray and cover to keep warm.
Melt remaining butter in hot pan and brown slightly, swirling continuously for 1 minute to prevent burning. Remove from heat to stir in lemon juice. Top fish with pan sauce, and finish with chopped parsley. Serve with a fresh lemon wedge.