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My review
Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce
62k
Chef John
"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
30 m servings 407Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3651 Ratings
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Most helpful positive review
9/28/2014
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!...
Most helpful critical review
7/29/2018
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.
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9/28/2014
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!...
3/19/2014
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 ...
7/31/2014
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 definitel...
9/17/2014
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 ...
6/6/2014
Tasty. We used white wine instead water and subbed cremini mushrooms. Served over rice.
6/4/2014
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 w...
3/28/2015
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.
3/28/2014
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.