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Halibut Meuniere

By Chef Hans Kruger, Corsair

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• 6-8 ounce slice of Alaska halibut 1” thick
• salt and pepper
• flour
• oil
• butter
• ½ ounce white wine
• juice of ¼ lemon
• dash of Worcestershire sauce
• 1 teaspoon of chopped fresh parsley

Season halibut with salt and pepper. Dust with flour, place in sauté pan with oil and butter. Brown on each side, total of 10 minutes. Place halibut on plate. Add to pan, white wine, lemon juice, Worcestershire sauce and teaspoon of chopped parsley. Bring to a boil. Pour sauce over halibut and serve.

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About the chef:

Renowned for its wine selection and Continental Cuisine, the Corsair is located downtown Anchorage. In addition to its excellent food and wine, patrons credit the personality of owner Hans Kruger and the attention to service of its 20 person staff as the real attractions to the restaurant. Web site