Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce

Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce

15
Chef John 15750

"Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon."

Ingredients 30 m {{adjustedServings}} servings 407 cals

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Nutrition

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  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
  2. Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
  3. Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
  4. Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.
Tips & Tricks
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This simple brown butter sauce is perfect spooned over white fish.

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See how to make simple baked tilapia with a creamy dill sauce.

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Reviews 15

  1. 20 Ratings

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Liliana Magdaleno
9/28/2014

You can't go wrong with any recipe from Chef John. Recipe turned out great. My plate looked like restaurant quality (a fine one at that) and the taste was great and it was so simple to create! Will def use again maybe going with another reviewer's tip and using wine instead of water.

Brandon
3/19/2014

This is my first Chef John recipe that I was able to follow as it was really simple. I made it with a slight variation - did not have cayenne pepper and used paprika and did not have parsley so left it out but it was all good at the end and very surprised with the taste it gave. Only warning is that the mushroom while sautéing may release heaps and heaps of water and would affect cooking the fish - may need to consider sautéing the mushrooms until all the liquids have evaporated.

RMSR
6/6/2014

Tasty. We used white wine instead water and subbed cremini mushrooms. Served over rice.