Preparation / Directions:
1. On a sheet of wax paper, combine the flour, salt, and pepper. Dip the fillets into the mixture and shake to remove the excess. 2. Preheat oven to 425F/220C 3. Heat a large heavy skillet over high heat until hot enough to evaporate a drop of water on contact. Add the light butter and oil and heat until very hot. 4. Place the halibut in the skillet. Saute for 1 to 2 minutes on each side, or until golden. Place skillet in preheated 425F/220C oven. Cook for 8 to 10 minutes, or until fish is just cooked through. If you do not have a skillet that will go into the oven, simply transfer the fish to a baking sheet lined with parchment paper. It will probably take a few extra minutes to cook. If cooking lots of fillets, brown the fish ahead of time in the skillet, and finish it in the oven just before serving. 4. After transferring halibut to a baking sheet, wipe out the skillet (being careful not to burn yourself); place over medium heat. If the fish skillet is in the oven, put a separate skillet on the hot burner on the stove. Add the remaining butter and swirl the pan until the butter is melted and golden brown. Remove the pan from the heat; stir in the lemon juice. Spoon over the fish, Sprinkle with parsley and serve.