• 4 halibut steaks (about 8 ounces each)
• coarse kosher or sea salt
• freshly ground black pepper
• 1⁄2 cup plus 1 tablespoon all-purpose flour
• 2 tablespoons vegetable oil
• 4 tablespoons butter
• 3 tablespoons fresh lemon juice
• 3⁄4 cup chicken broth
• 1⁄2 cup water
• 2 tablespoons minced fresh parsley
Season the steaks with salt and pepper and dredge them in 1⁄2 cup of the flour, coating them thoroughly.
Heat the oil over moderately high heat until it is hot. Add the halibut and cook it for 5 minutes on each side or until just cooked through. Reduce the heat to moderate if the fish begins to burn.
Transfer the halibut to a plate and wipe the skillet clean. In the skillet, cook the remaining 1 tablespoon of flour in the butter over low heat, stirring, for 2 minutes. Add the lemon juice, chicken broth, and water, and boil the sauce, whisking, until thickened. Season with salt and pepper and serve on top of the halibut. Garnish each serving with the parsley.
Thanks to Leslie Glover Pendleton for this recipe