Buttery Halibut
Brenda Leonard
ingredients
- Four 6 to 8 oz Halibut fillets
- 2 tbsp. flour
- 6 tbsp butter, 3 tbsp softened
- 1 sun-dried tomato packed in olive oil (in a jar), finely chopped
- 1 tbsp. finely chopped scallion
- 1 tsp. finely chopped garlic
- salt
- pepper
directions
- 1
In a small bowl, combine the softened butter, sun-dried tomato, scallion and garlic; season with salt and pepper.
- 2
Season the Halibut with salt and pepper, then coat lightly with the flour.
- 3
In a large nonstick skillet, melt the remaining 2 tbsp butter over medium heat. Add the fish and cook, turning once, until golden and firm to the touch, 7 to 8 minutes total.
- 4
Transfer the fish to plates and top with the tomato-scallion butter.
- 5
Serve with baked potatoes (top potatoes with tomato butter too).
notes
Double the tomato scallion butter and use it on grilled meats. DELICIOUS!
Source: George Leonard
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