Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Halibut steaks, (1/2\" thick) |
| ¼ cup | All-purpose flour |
| 1 teaspoon | Parsley flakes, crumbled |
| 1 teaspoon | Lemon-pepper seasoning |
| ¼ teaspoon | Garlic powder |
| 2 tablespoons | Olive oil |
| \N \N | Just-for-the-halibut |
| \N \N | Butter, see recipe |
Rinse fish; pat completely dry. Remove skin and cut fish into serving-size pieces. Combine flour, parsley, lemon-pepper and garlic powder in shallow plate. Coat fish with seasoned flour, shaking off excess. Heat olive oil in nonstick skillet. Cook fish over medium-high heat until browned on each side. Reduce heat and cook about 3 minutes. Turn again; cook about 2 minutes more, or just until fish is opaque and firm. Serve immediately with just-for-the-halibut butter. Yield: 6 servings. Recipe from Jack and Mary Billings
Recipe by: St. Louis Post-Dispatch 10/30/95 Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.
By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997