Pan-Seared Halibut With Mushrooms and Brussels Sprouts | Dorothy Lane Market
Dorothy Lane Market

Pan-Seared Halibut With Mushrooms and Brussels Sprouts

PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

Todd Templin, CSW and VP of Wine & Beer, suggests pairing this dish with Chehalem Pinor Noir.

INGREDIENTS

  • 4 6- to 8-oz halibut fillets
  • Salt and pepper to taste
  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 2 Tbsp shallots, finely chopped
  • 2 cups fresh chanterelles or other mushrooms, chopped
  • 1 cup Brussels sprouts, shredded
  • Zest and juice of a lemon, divided
  • ¼ cup white wine
  • 2 Tbsp butter

INSTRUCTIONS

1
Season the fish with salt and pepper.
2
In a sauté pan, heat the oil over medium-high heat and add the fish (making sure not to overcrowd the pan) when hot. If you are using fillets with skin, sear the meat side first, not the skin side. Figure about 6 minutes per inch total cooking time.
3
Remove the fish and keep warm. In the same pan, adding more oil if necessary, sauté the shallots, mushrooms, and Brussels sprouts. Cook, stirring often, for 3-4 minutes.
4
Add the lemon zest and toss to combine. Add the white wine immediately and turn up the heat to high. Scrape up any browned bits on the pan with a wooden spoon. Let this boil furiously until the wine is nearly gone.
5
Turn off the heat and add the butter and lemon juice. Swirl to combine and adjust seasoning if necessary. Serve the sauce and vegetables on a plate topped with the fish.

Reviews

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Jul 13th 2022

Absolutely delicious and so easy to make! Thank you.

- Jane

Jul 13th 2022

I bought the ingredients for this recipe today after seeing the recipe. It is delicious and the fish is so tender and flavorful. The mushrooms and Brussel sprouts paired beautifully with it. I will be making this again.

- Pat

Apr 8th 2023

This was the perfect compliment to pan seared halibut. I will make it often. Delicious!

- Roxanne

Jun 10th 2023

- Kim

Pan-Seared Halibut With Mushrooms and Brussels Sprouts

PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 4

INGREDIENTS

  • 4 6- to 8-oz halibut fillets
  • Salt and pepper to taste
  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 2 Tbsp shallots, finely chopped
  • 2 cups fresh chanterelles or other mushrooms, chopped
  • 1 cup Brussels sprouts, shredded
  • Zest and juice of a lemon, divided
  • ¼ cup white wine
  • 2 Tbsp butter

INSTRUCTIONS

1
Season the fish with salt and pepper.
2
In a sauté pan, heat the oil over medium-high heat and add the fish (making sure not to overcrowd the pan) when hot. If you are using fillets with skin, sear the meat side first, not the skin side. Figure about 6 minutes per inch total cooking time.
3
Remove the fish and keep warm. In the same pan, adding more oil if necessary, sauté the shallots, mushrooms, and Brussels sprouts. Cook, stirring often, for 3-4 minutes.
4
Add the lemon zest and toss to combine. Add the white wine immediately and turn up the heat to high. Scrape up any browned bits on the pan with a wooden spoon. Let this boil furiously until the wine is nearly gone.
5
Turn off the heat and add the butter and lemon juice. Swirl to combine and adjust seasoning if necessary. Serve the sauce and vegetables on a plate topped with the fish.

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