Pan-Seared Halibut with Mushrooms & Brussels Sprouts
My favorite fish to cook is halibut, hands down! This crowd-pleasing white fish is firm, meaty in texture, and extremely versatile in options for cooking methods. This recipe is one of my new favorite ways to cook halibut. Enjoy!
2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
(4) 6-8 oz halibut fillets
Salt and pepper to taste
More olive oil if needed
2 Tbsp shallots, finely chopped
2 cups fresh chanterelles or other mushrooms, chopped
1 cup Brussels sprouts, leafed or shredded
Zest and juice of a lemon, divided
1/4 cup white wine
2 Tbsp butter
Season the fish with salt and pepper. In a sauté pan, heat the oil over medium-high heat and when hot, add the fish (making sure not to overcrowd the pan). 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. 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. 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. 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.
SERVINGS: Serves 4
ALLERGENS: Milk, Fish