Halibut with Mushrooms
Elevate your seafood cooking game with this exquisite Halibut with Mushrooms recipe, a perfect harmony of delicate fish and earthy cremini mushrooms. Succulent halibut fillets are pan-seared to golden perfection, then nestled in a rich, buttery sauce infused with white wine, garlic, and shallots. The dish is further enhanced with the subtle umami of mushrooms and a zing of fresh parsley and lemon, making it a gourmet experience in under 40 minutes. Ideal for an elegant dinner or a special occasion, this recipe pairs wonderfully with a side of roasted vegetables or creamy mashed potatoes. Impress your guests with this restaurant-quality halibut recipe that’s easy to prepare and bursting with flavor!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Halibut fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 8 ounces (sliced) Cremini mushrooms
- 2 tablespoons (minced) Shallots
- 2 cloves (minced) Garlic
- 0.5 cup White wine
- 0.5 cup Chicken or vegetable broth
- 2 tablespoons (chopped) Parsley
- 1 unit (cut into wedges) Lemon
Instructions
Pat the halibut fillets dry with paper towels, then season both sides with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Once the oil is shimmering, place the halibut fillets in the skillet, skin-side down if applicable. Cook for 3-4 minutes on one side without moving, until a golden crust forms.
Flip the fillets gently and cook for another 3-4 minutes or until the fish is opaque and flakes easily with a fork. Remove the halibut from the skillet and set aside on a plate, tenting loosely with foil.
In the same skillet, lower the heat to medium and add 2 tablespoons of unsalted butter. Once melted, add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Add the minced shallots and garlic to the skillet. Cook for 1-2 minutes, stirring frequently, until fragrant.
Deglaze the skillet by pouring in the white wine. Scrape up any browned bits from the bottom of the pan and let the liquid reduce by half, about 2-3 minutes.
Add the chicken or vegetable broth to the skillet and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Stir in the remaining 1 tablespoon of butter and chopped parsley. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Return the halibut fillets to the skillet, spooning some of the mushroom sauce over the top. Let the fish warm through for 1-2 minutes.
Serve the halibut fillets hot, topped with the mushroom sauce and accompanied by lemon wedges for squeezing over the dish.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.7 g | ||
| Protein | 253.0 g | 506% | |
| Vitamin D | 102.5 mcg | 512% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 5556 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
