This one comes courtesy of my buddy R W B who asked me to post it here.

Halibut / Ling in Lemon Parsley Butter

½ cup margarine or butter
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1 tablespoon snipped parsley
¼ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon celery seed
1 pound halibut fillets, fresh or frozen, thawed

Makes 4 servings

1. Place margarine in rectangular baking dish, 12X8 inches or 10 inch square casserole. Microwave at HIGH (100%) until melted, 45 seconds to 1 minute 30 seconds. Blend in remaining ingredients except fish fillets.

2. Coat both sides of fish fillets with butter sauce. Arrange in the baking dish. Cover with waxed paper. Microwave at HIGH (100%) until fish flakes easily in center with fork, 4 minutes.

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R W B on – Micro waving Fish

I find for the best results, cut the fillets into two inch long pieces. Thinner tail end pieces will cook quicker than larger front end pieces. Therefore try to cook equally thick or large pieces together and thinner or tail pieces together. Start with a microwave time of two minutes and work up to four minutes if necessary. You don’t want to overcook the fish. Just cook it until the layers start to separate. I use the real – lemon squeeze container or a larger bottle – depending on how much fish you have to cook – and how often. I use butter rather than margarine. I don’t use the parsley or celery seed. I keep it simple, but seasonings are personal preferences.