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" 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
Just-For-The-Halibut Butter
1/2 cup of butter, (1 stick) softened
1 teaspoon of lemon pepper
2 teaspoons of White wine Worcestershire, sauce
3/4 teaspoons of grated lemon rind
1/2 teaspoon of Green Tabasco sauce
1/4 teaspoon of ground white pepper
In small bowl, stir together butter, lemon-pepper, Worcestershire sauce, lemon peel, green Tabasco and white pepper. Let stand to blend flavors. If you want to make the distinction between home-prepared food and the commercial stuff really clear, make this butter in advance and place in pastry bag fitted with large star tip. Pipe 20 to 24 large stars onto a foil-lined tray and refrigerate until firm. Nobody will mistake THAT for a frozen entree! Recipe from Jack and Mary Billings. Recipe by: St. Louis Post-Dispatch 10/30/95
