Halibut Meuniere

4 6 oz. halibut fillets (about 3/4 inch thick)
1/4 tsp. black pepper
1/4 tsp. salt, divided
1 tsp. AP flour
1.5 TBSP butter, divided
2 TBSP fresh lemon juice
1 TBSP finely chopped fresh parsley

1. Pat fish dry, and sprinkle both sides with black pepper and 1/8 tsp. salt. Sprinkle with flour. Melt 1.5 tsp 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 with a fork. Remove fish from pan; set aside, and keep warm.

2. Add remaining 1 TBSP 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 tsp. salt. and parsley.

Serving: 1 filled and about 1.5 tsp sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user DOBBYHOUSEELF.