This recipe features pan-seared halibut finished with a savory mushroom sauce—rich, satisfying, and effortlessly elegant. You can substitute halibut with any other white fish, such as Atlantic cod or Chilean sea bass.
Thanks to Fulton fan Cozy Cook for the recipe!
Pro-tip: To save time, start the mushroom stock first. While it simmers, prep and cook the fish.
Ingredients
2 Halibut portions
1 Tablespoon Kosher salt
2 Tablespoons Grapeseed oil (or other high smoke-point oil)
2 Tablespoons butter
2–3 sprigs thyme
2 garlic cloves, smashed
1 handful shiitake mushrooms
1 handful bella (cremini or baby bella) mushrooms
1 small white or sweet onion, thinly sliced
1 bay leaf
2–3 sprigs fresh thyme (or ¼ tsp dried thyme)
Pinch of black pepper
Water (enough to cover ingredients in pot by 1 inch)
2 Tablespoons olive oil, plus more for blending and finishing
Salt, to taste
Thinly sliced fresh chives
Finishing salt
High-quality olive oil
For the Fish:
For the Mushroom Sauce:
For Garnish:
Directions
For the Fish:
Pat the halibut dry thoroughly and season with kosher salt. The drier the fish, the better the sear.
Heat a pan over high heat until drops of water roll and dance across the surface.
Add grapeseed oil and heat until shimmering.
Place the halibut in the pan and sear on one side without moving until it releases easily and develops a golden crust.
Flip the portions and turn off the heat.
Immediately add butter, thyme, and smashed garlic to the pan. Baste the fish with the melted butter for 20–30 seconds.
Set the fish aside to rest.
For the Mushroom Sauce:
In a pan, sauté the shiitake and bella mushrooms over medium-high heat until golden brown.
Add the thinly sliced onion and cook until translucent.
Transfer the mushrooms and onions to a saucepot. Add enough water to cover by about 1 inch.
Add bay leaf, thyme, and a pinch of black pepper. Simmer for 30–45 minutes to develop a mushroom stock.
Strain the mixture, removing the bay leaf and any stems. You can reserve the flavorful mushroom stock for use in a different recipe later.
Transfer the cooked mushrooms and onions to a blender.
Add olive oil and the mushroom stock a little at a time, blending until smooth and the desired sauce consistency is reached.
Season with salt to taste.
To Serve:
Spoon a thin layer of mushroom sauce onto each plate.
Place the seared fish on top of the sauce.
Finish with a sprinkle of chives, a pinch of finishing salt, and a drizzle of high-quality olive oil.