In Good Taste Recipe: Josie's Sauteed Halibut with Filberts

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Sautéed Halibut with Filberts

4 6 oz halibut fillets (with skin on)

1/2 teaspoon cayenne pepper or hot paprika (you can adjust this to your taste)
1/3 cup cake flour

½ teaspoon each salt and pepper

10 oz unsalted butter total
8 oz chopped filberts
1 lemon, juiced (you will have about 3 tablespoons juice)

4 oz chopped parsley

Combine flour, salt, pepper, and cayenne in a small bowl- mix well. Dry fish with paper towels and dredge in flour mixture.

Heat 5 oz butter in a large skillet. When foam disappears, add filets, skin down. Cook 3-4 minutes until skin is brown and crisp. Flip over, and cook another minute or so until cooked through.

Remove fish to a plate, tent with foil.

Make sauce: pour off any butter remaining in the pan. Add remaining butter. When melted, add filberts until golden brown. Season with salt and pepper. Stir in lemon juice (it will splatter a bit) and parsley, and spoon over halibut.

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