1. In a small mixing bowl, combine flour, salt, pepper, paprika, and lemon zest. Place seasoned flour onto a large plate. Pat halibut steaks dry with a paper towel. Press all sides of halibut steaks into seasoned flour, shake off excess flour, and place on dry plate. Set aside.
2. Add olive oil to a large skillet over medium-high heat. When skillet is hot, add sage leaves a few at a time and fry until color changes, about 20 to 30 seconds. (You can test if oil is hot enough by adding one sage leaf and waiting until it sizzles to the top). Gently transfer fried sage leaves to a paper towel and set aside. The leaves will be quite delicate.
3. Add halibut steaks to skillet and fry until a golden crust has formed, about 4 to 5 minutes. Turn halibut, reduce heat to medium, and place lemon rounds on top of halibut. Cook another 3 to 5 minutes, until the flesh becomes opaque.
4. To serve, divide halibut steaks into 4 equal portions on 4 dinner plates and garnish each portion with an equal amount of fried sage leaves. Serve immediately.
Source: Hannaford fresh Magazine, September - October 2007