Ingredients:
• 2 pounds halibut fillet
• 1 tablespoons garlic parsley salt, adjust to taste
• 1/4 cup unsalted butter
• 1 lemon, sliced
Directions:
• Pat the halibut fillets completely dry with a paper towel.
• Season them generously on all sides with the garlic parsley salt.
• Melt the unsalted butter in a heavy skillet over medium-high heat. Once the butter is hot and foaming, gently add the fillets to the pan.
• Arrange the lemon slices throughout the skillet around the fish, allowing them to caramelize in the butter.
• Cook the halibut undisturbed for 3 to 4 minutes until a golden-brown crust forms on the bottom.
• Carefully flip the fillets over, reduce the heat to medium, and continue cooking for an additional 2 to 3 minutes, spooning the melted lemon-butter over the top, until the fish flakes easily with a fork.
Tip: Halibut is a lean, delicate fish that cooks quickly. The key to keeping it moist is reducing the heat after the flip and basting it with that gorgeous, garlic-parsley infused lemon butter right in the pan.
