| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | 6 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Halibut steaks, (1/2" thick) |
| 1/4 | c | All-purpose flour |
| 1 | ts | Parsley flakes, crumbled |
| 1 | ts | Lemon-pepper seasoning |
| 1/4 | ts | Garlic powder |
| 2 | tb | Olive oil |
| Just-for-the-halibut | ||
| Butter, see recipe |
INSTRUCTIONS
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@moonlink.net> 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
A Message from our Provider:
“Shock your mom – go to church”