2 tablespoons Nash’s soft white wheat flour
2 tablespoons herbes de provence
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 wild halibut steaks, 1/2 pound each
1 garlic clove, minced
1/4 to 1/2 cup fresh lemon juice
1/4 teaspoon sugar
Zest of 1/2 lemon (for garnish)
Mix flour, dried herbs, salt, and pepper in a small dish. Rub over all sides of the fish.
Heat oil over medium heat in large sauté pan. When pan is hot but not smoking, place the fish into the pan. Cook four minutes, flip and cook another three to four minutes on the other side, until the fish flakes open.
Remove fish from pan and quickly add garlic, cooking 30 seconds. Add lemon juice and sugar, whisking to bring up the browned bits from the bottom of the pan. Simmer one to two minutes to reduce the sauce. Drizzle over fish and garnish with lemon zest.