Halibut with Creole meunière sauce

Halibut with Creole meunière sauce

Total Time
40 min
15 min
25 min
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.


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


1 tsp, drained

Hot sauce

¼ tsp, A few dashes hot sauce


  1. Pat fish dry and season on both sides with 1 tsp Creole Seasoning, 1 tsp salt, and black pepper. Coat small skillet with nonstick spray and heat over medium. Add fish and cook until fillets flake in centers, 2 to 4 minutes per side. Transfer fish to serving plates.
  2. In same skillet, stir in lemon juice and Worcestershire and season with black pepper. Simmer until lemon juice and Worcestershire are reduced by half, 20 to 30 seconds. Quickly whisk in half-and-half. Add butter, a few pieces at a time, and cook, stirring to incorporate butter between additions, until sauce is glossy, about 2 minutes. Stir in capers, hot sauce, and remaining 1⁄4 tsp Creole Seasoning. Season to taste with salt. Spoon sauce over fish.
  3. Serving size: 1 fillet with 1 to 2 tbsp sauce