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Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce

Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Chef John

Chef John

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.

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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

Directions

  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.
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Reviews

Brandon
3

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.

CLC1974
1

CLC1974

7/31/2014

This was fantastic. I did not use the cayenne (family members are not fans of hot/spicy) and I used white wine instead of the suggested water to deglaze the pan for the sauce. I will definitely make it again! The reviewer who mentioned having everything prepared before beginning was spot on. Made the process so much better!

JosieLLL
1

JosieLLL

6/4/2014

I have always loved fish but this recipe put it over the top!! I am always up to trying Chef John's recipes as they usually don't call for too many ingredients & are easy to follow. Made this with white mushrooms as that is what I had on hand and served it with Brocollini & tri-color couscous what a great meal. I'm ready to eat halibut everyday!! Thanks Chef John

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