Rating: 5 stars 4.7
66 Ratings
  • 5 star values: 55
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Halibut and mushrooms 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
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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 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.

Nutrition Facts

407 calories; protein 41.8g; carbohydrates 0.6g; fat 25.8g; cholesterol 101.5mg; sodium 211.6mg. Full Nutrition
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