Halibut with Creole meunière sauce
Uncooked halibut fillet(s)
12 oz, skinless, cut into two 6-oz pieces
1¼ tsp, unsalted. If you'd like to make your own, search for Creole Seasoning in the WW app
1 tsp, or more to taste
¾ tsp, coarsely ground, or more to taste
Fresh lemon juice
1 Tbsp, cold, cut into small pieces
1 tsp, drained
¼ tsp, A few dashes hot sauce
- 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.
- 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.
- Serving size: 1 fillet with 1 to 2 tbsp sauce