Best Seared Halibut With Portobello Mushroom Vinaigrette Recipes

PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE

Steps:

• 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.
• 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.

SEARED HALIBUT WITH HARICOTS VERTS, SCALLIONS, AND WHITE WINE SAUCE

Steps:

• In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
• Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
• Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.

SEARED HALIBUT WITH PORTOBELLO MUSHROOM VINAIGRETTE

Steps:

• Cook mushrooms in 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add broth and simmer until mushrooms are tender, about 5 minutes.
• Transfer mushrooms with a slotted spoon to a plate and keep warm, covered. Boil liquid in skillet until reduced to about 1/3 cup. Transfer to a bowl and cool. Whisk in remaining oil, remaining vinaigrette ingredients, and pepper to taste.
• Bring water to a boil in a large saucepan. Add half of spinach and cook, covered, until leaves are wilted, 1 to 2 minutes. Stir in remaining spinach and cook, covered, until tender, about 2 minutes more. Drain well in a colander, pressing on spinach with a large spoon. Return spinach to pan and stir in butter and salt and pepper to taste. Keep warm, covered.
• Pat halibut dry and season with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish until golden, about 3 to 4 minutes on each side.
• Arrange halibut, spinach, and mushrooms on 4 large plates or bowls. Spoon vinaigrette over each serving.