This is a nice light entrée—made healthier than the original recipe by substituting SoL for half of the amount of heavy cream. Try serving it with a side of greens or brown rice for a well-rounded nutritious meal.
4 (8 oz) halibut fillets
salt & pepper (to taste)
1/2 cup all-purpose flour (can substitute whole wheat or gluten-free)
1/4 cup butter, melted
1/4 cup lemon juice
1/4 cup SoL Original Sunflower Beverage
1/4 cup heavy cream
2 Tbsp parsley, finely chopped
4 Tbsp fresh basil, finely chopped
Yields 4 servings
- Rinse and dry halibut fillets. Season with desired amount of salt and pepper, then dust with flour.
- Melt butter in skillet over medium-high heat. Fry the halibut fillets in the butter for 4-5 minutes, or until they are a golden brown color. Remove from the skillet and keep warm (tip: wrap fillets in foil).
- Reduce the heat to medium, and stir the lemon juice into the pan—be sure to scrape any bits that stick to the pan. Once you have stirred in the lemon juice, stir in the SoL & cream. Simmer for about 2 minutes, or until it starts to thicken. Season with parsley and basil, then stir for another minute. Ladle the sauce over halibut fillets.
Optional: Garnish with additional parsley.