Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 cup clamshell mushrooms, or more to taste
  • Salt and freshly ground black pepper to taste
  • 2 (7 ounce) halibut fillets
  • 1 pinch cayenne pepper, or to taste
  • 1/4 cup water
  • 1/2 lemon, juiced
  • 1 1/2 tablespoons butter, room temperature but not soft
  • 1 tablespoon chopped flat-leaf Italian parsley

Directions

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.

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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.