Name: Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Olive oil - 1 tablespoon; Butter - 1 tablespoon; Clamshell mushrooms, or more to taste - ¼ cup; Salt and freshly ground black pepper to taste - ¼ cup; Halibut fillets - 2 (7 ounce); Cayenne pepper, or to taste - 1 pinch; Water - ¼ cup; Lemon, juiced - ½; Butter, room temperature but not soft - 1 ½ tablespoons; Chopped flat-leaf Italian parsley - 1 tablespoon

Ingredients for - Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce

1. Olive oil 1 tablespoon

2. Butter 1 tablespoon

3. Clamshell mushrooms, or more to taste ¼ cup

4. Salt and freshly ground black pepper to taste ¼ cup

5. Halibut fillets 2 (7 ounce)

6. Cayenne pepper, or to taste 1 pinch

7. Water ¼ cup

8. Lemon, juiced ½

9. Butter, room temperature but not soft 1 ½ tablespoons

10. Chopped flat-leaf Italian parsley 1 tablespoon

How to cook deliciously - Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce

1 . Stage

Heat oil and 1 tablespoon butter in a heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; sauté in hot butter and oil until golden brown, about 5 minutes. Push mushrooms to the edges to clear a space in the center of the skillet.

2 . Stage

Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.

3 . Stage

Pour 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.

4 . Stage

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. Chef John