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Halibut
4
30 minutes
45 minutes
Swapping chicken for wild Alaska halibut gives this classic recipe a healthier twist and satisfyingly meaty texture and richness—a perfect balance for the earthiness of the mushrooms and the marsala sauce.
4 Alaska halibut portions
¼ cup seasoned flour, divided
4 Tablespoons extra virgin olive oil
4 Tablespoons butter
4 Tablespoons shallots, finely chopped
½ teaspoon fresh thyme leaves (save the stems)
⅛ cup Marsala wine
3 Tablespoons creme fraiche
flake salt, to taste
black pepper, ground coarse, to taste
¼ cup all purpose flour
Season each halibut fillet with salt and pepper on both sides then lightly dust each piece in the seasoned flour.
Place a sauté pan over medium-high heat and add in 3 Tablespoons olive oil.
While the halibut is cooking, place a separate pan over medium-high heat, add 2 Tablespoons of butter, mushrooms, shallots, garlic slices, and thyme leaves. Cook for 5 minutes, stirring occasionally.
Flip the fish, then add 2 Tablespoons butter and the thyme stems, and sear 4 minutes until golden brown.
In a separate sauté pan over medium-high heat, drizzle 1 Tablespoon olive oil and add crushed garlic, wait 30 seconds, then add the spinach. Quickly turn the spinach in the oil and then turn off the heat.