Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ 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
- ¼ cup water
- ½ lemon, juiced
- 1 ½ tablespoons butter, room temperature but not soft
- 1 tablespoon chopped flat-leaf Italian parsley
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Instructions
- Heat oil and 1 tablespoon butter in a heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; sauté in hot butter and oil until golden brown, about 5 minutes. Push mushrooms to the edges to clear a space in the center of the skillet.
- Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
- Pour 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.
- 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.
Source
Original recipe: View Original