1. Lightly season halibut fillets with salt and pepper. Lightly coat with flour. In large skillet, heat butter over medium heat until hot, watching carefully so it does not burn. Add fish to skillet and cook over high heat until tender, about 4 to 5 minutes on each side. Place fish on a platter and keep warm in oven.
2. Add juices and parsley to butter in skillet. Cook over medium heat, 2 to 3 minutes.
3. Drizzle over halibut and serve with fresh steamed green beans.
*Note: To make clarified butter follow the instructions below:
Melt 1 and 1/4 sticks of butter over moderate heat. Stir butter (but don't let boil) to allow milk solids to separate from liquid butter. Upon heating, butter will separate into three distinct layers: foamy milk solids on top, clarified butter in the middle and milk solids on the bottom.
As butter continues to warm, skim froth from surface and discard. When froth is eliminated, carefully pour off clear, melted clarified butter into another container, leaving milk solids at the bottom of the saucepan. Discard milk solids. Clarified butter can be used immediately or kept in an airtight container in the refrigerator for up to three or four weeks. Re-melt to use. Makes 4 ounces of clarified butter.
From Ann Clark's Fabulous Fish. Refer to Notes on Cooking Fish if desired.