Pan Seared Halibut

Pan Seared Halibut

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

  1. In a skillet or saucepan, melt the butter and olive oil. Add the shallots and cook over moderate heat for 2 minutes.
  2. Add the mushrooms and continue to cook until the mushrooms have released their liquid, about 4 minutes.
  3. 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.
  4. 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.
  5. Put a large skillet over medium-high heat, add cooking oil, and allow it to get hot.
  6. 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.
  7. 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.

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