Halibut with Creole meunière sauce
5
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
2
Difficulty
Easy
Based on the French meunière-style sauce, made with browned butter, lemon, and parsley, this dish takes a decidedly Creole turn with the addition of spices and a few dashes of hot sauce. A little of the rich, full-flavored sauce goes a long way, so you don’t need much to add tons of flavor the fish. Serve with quickly sautéed spinach.This dish will work with other fish as well, being sure to adjusting the cooking time if you use thinner fillets.
Ingredients
Cooking spray
1 spray(s)
Uncooked halibut fillet
12 oz, skinless, cut into two 6-oz pieces
Creole seasoning
1¼ tsp, unsalted. If you'd like to make your own, search for Creole Seasoning in the WW app
Kosher salt
1 tsp, or more to taste
Black pepper
¾ tsp, coarsely ground, or more to taste
Fresh lemon juice
2 Tbsp
Worcestershire sauce
2 Tbsp
Half and half cream
2 Tbsp
Unsalted butter
1 Tbsp, cold, cut into small pieces
Capers
1 tsp, drained
Hot sauce
¼ tsp, A few dashes hot sauce