Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.

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  • Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.

  • Pour the 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

407 calories; 25.8 g total fat; 102 mg cholesterol; 212 mg sodium. 0.6 g carbohydrates; 41.8 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/28/2014
You can't go wrong with any recipe from Chef John. Recipe turned out great. My plate looked like restaurant quality (a fine one at that) and the taste was great and it was so simple to create! Will def use again maybe going with another reviewer's tip and using wine instead of water. Read More
(19)

Most helpful critical review

Rating: 3 stars
07/29/2018
I would like to see the half lemon converted to tablespoons. I doubled this recipe and my lemon was large. The dish was too acidic. Read More
54 Ratings
  • 5 star values: 45
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/28/2014
You can't go wrong with any recipe from Chef John. Recipe turned out great. My plate looked like restaurant quality (a fine one at that) and the taste was great and it was so simple to create! Will def use again maybe going with another reviewer's tip and using wine instead of water. Read More
(19)
Rating: 5 stars
09/28/2014
You can't go wrong with any recipe from Chef John. Recipe turned out great. My plate looked like restaurant quality (a fine one at that) and the taste was great and it was so simple to create! Will def use again maybe going with another reviewer's tip and using wine instead of water. Read More
(19)
Rating: 5 stars
03/19/2014
This is my first Chef John recipe that I was able to follow as it was really simple. I made it with a slight variation - did not have cayenne pepper and used paprika and did not have parsley so left it out but it was all good at the end and very surprised with the taste it gave. Only warning is that the mushroom while sautéing may release heaps and heaps of water and would affect cooking the fish - may need to consider sautéing the mushrooms until all the liquids have evaporated. Read More
(15)
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Rating: 5 stars
07/31/2014
This was fantastic. I did not use the cayenne (family members are not fans of hot/spicy) and I used white wine instead of the suggested water to deglaze the pan for the sauce. I will definitely make it again! The reviewer who mentioned having everything prepared before beginning was spot on. Made the process so much better! Read More
(8)
Rating: 5 stars
09/17/2014
Made this last night for my family. Ingredients pretty easy to find although clamshell mushrooms very expensive i used chanterelles and oyster varieties for 1/3 the price. recipe very easy to follow. everybody loved it! the sauce was excellent and very light. added this to my recipe box for sure. served with some simple sauteed snap peas and some fresh boule bread. this was an easy winner. would be a great idea for a special family dinner when prep time is an issue. thanks for the very nice recipe chef John Read More
(7)
Rating: 4 stars
06/06/2014
Tasty. We used white wine instead water and subbed cremini mushrooms. Served over rice. Read More
(7)
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Rating: 5 stars
06/04/2014
I have always loved fish but this recipe put it over the top!! I am always up to trying Chef John's recipes as they usually don't call for too many ingredients & are easy to follow. Made this with white mushrooms as that is what I had on hand and served it with Brocollini & tri-color couscous what a great meal. I'm ready to eat halibut everyday!! Thanks Chef John Read More
(6)
Rating: 5 stars
03/28/2015
Outstanding. I doubled sauce used white wine instead of water. Served it over rice. Lightly coat fish with flour before frying to give it a little more crust. Read More
(5)
Rating: 5 stars
03/28/2014
My first try of a Chef John recipe. Very easy to follow. Helps to have everything ready before starting. Goes fast. Tasted great will do again. Read More
(4)
Rating: 5 stars
04/25/2014
used oyster white mushrooms tasted great! Read More
(3)
Rating: 3 stars
07/29/2018
I would like to see the half lemon converted to tablespoons. I doubled this recipe and my lemon was large. The dish was too acidic. Read More