| 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”