Pan-fried Fish in a Rich Lemon Butter Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
For Lemon Butter Sauce
  • 1 cup white cooking wine
  • ½ cup lemon juice
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Dash of Worcestershire sauce
  • Dash hot red pepper sauce
  • ½ cup heavy cream
  • 1 cup butter, chopped
For Fish Spice Blend
  • ½ tablespoon paprika
  • ½ tablespoon salt
  • ½ tablespoon garlic powder
  • ¼ tablespoon black pepper
  • ¼ tablespoon onion powder
  • ¼ tablespoon cayenne pepper
  • ¼ tablespoon dried oregano
  • ¼ tablespoon dried thyme
  • ½ cup all-purpose flour
For Fish
  • 2 pounds halibut or fish of choice
  • 2 tablespoons olive oil
  • Chopped fresh parsley, to garnish
For Lemon Butter Sauce
  1. Warm a large skillet over medium high heat. Add cooking wine, lemon juice, garlic, and shallots and saute for approximately three minutes. Stir in salt, pepper, Worcestershire, and hot sauce. Simmer for approximately three minutes.
  2. Stir in cream and continue cooking for one minute more. Reduce to low heat. Add butter to the sauce a little at a time and whisk until well combined. Keep warm until ready to use.
For Fish
  1. Whisk together spice blend with flour; set aside.
  2. Warm oil in a large skillet over medium heat. Add fish to the pan and pan fry for approximately 4 minutes on each side or until cooked through.
  3. Divide fish onto individual plates and spoon lemon butter sauce over the top. Garnish with fresh parsley, if desired.
Recipe by The 36th AVENUE at