Servings: 4
Ingredients
- 3 Tbsp. Butter, unsalted, room temperature
- 3 Tbsp. Olive oil
- 2 Tbsp. Shallots, peeled, finely minced
- 1 cup Portobello Mushroom (see Chef's Note)
- 2 oz. White wine
- 1 Tbsp. Lemon juice
- Salt & Pepper (to taste)
- 1 Tbsp. Italian parsley, leaves only, washed, dried, chopped
- 4 Halibut filets, 6 to 7 oz. each
- 4 tsp. Chef Merito® Fish Seasoning
- ¼ cup All-purpose flour
- 2 Tbsp. Cooking oil
Preparation
- In a skillet or saucepan, melt the butter and olive oil. Add the shallots and cook over moderate heat for 2 minutes.
- Add the mushrooms and continue to cook until the mushrooms have released their liquid, about 4 minutes.
- Add the wine; boil for 1 minute, then add the lemon juice and parsley. Continue to cook for one minute. Season with salt and pepper.
- Put the flour on a plate. Season the halibut filets on both sides with Chef Merito® Fish Seasoning. Lightly dust the fish with the flour.
- Put a large skillet over medium-high heat, add cooking oil, and allow it to get hot.
- Cook the fish on one side until browned, about 3 minutes. Then turn the fish and continue cooking for about 3 minutes or until the flesh turns from translucent to opaque.
- Warm the sauce and pour it over the fish. Serve immediately.
Chef's Note:
To prepare the Portobello mushroom, first remove the stem. Invert the mushroom over a cutting board. Using the edge of a small spoon, carefully scrape off the interior black gills of the mushroom. Next, take a wet mushroom brush or soft wet sponge and brush/clean the exterior of the mushroom. Cut the mushroom into quarters and then slice into 1/8” slices.
