Halibut Meuniere - cooking recipe

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 teaspoons fresh lemon juice
1 tablespoon fresh parsley, finely chopped

Preparation

Pat fish dry, and sprinkle both sides with black peper and 1/8 teaspoon salt. Sprinkle with flour.
Melt 1.5 teaspoons butter in a large nonstick skilled 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 from pan; set aside and keep warm.
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 fresh parsley. Serve immediately.