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Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce
Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in Chef John's delectable halibut and mushroom dish with tangy lemon-parsley butter sauce.
Ingredients:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 0.25 cup clamshell mushrooms, or more to taste
  • salt and freshly ground black pepper to taste
  • 2 (7 ounce) halibut fillets
  • 1 pinch cayenne pepper, or to taste
  • 0.25 cup water
  • 0.5 lemon, juiced
  • 1.5 tablespoons butter, room temperature but not soft
  • 1 tablespoon chopped flat-leaf Italian parsley
Instructions:
  • In a heavy skillet over medium-high heat, melt 1 tablespoon of butter with oil until it starts to foam. Add mushrooms with a pinch of salt and cook until golden brown, around 5 minutes. Move mushrooms to the side to create an empty space in the middle of the skillet.
  • Season both sides of the halibut with a pinch of salt and a sprinkle of cayenne pepper. Cook in a skillet over medium heat until the fillets flake easily, about 3 to 4 minutes per side. Serve on a warm plate.
  • Bring water in the pan to a lively boil, scraping up any flavorful brown bits with a wooden spoon until reduced by half, about 1 to 2 minutes. Stir in lemon juice into the mushroom mixture.
  • Mix butter and parsley into the mushroom mixture. Stir until the butter melts and creates a flavorful sauce. Remove from heat and season with salt and black pepper. Serve by spooning the sauce and mushrooms over the halibut.

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