Pan Seared Halibut with Mushroom Cream Sauce

Halibut's firm but flaky texture makes pan searing easy, as well as the most classic way to cook this Alaskan catch. This delicate, mild, and slightly sweet-tasting fish pairs well with the hearty umami of mushrooms.

Pan Seared Halibut with Mushroom Cream Sauce

Rated 4.3 stars by 4 users

Servings

Prep Time

10 minutes

Cook Time

20 minutes

This tasty creation from Chef David LaForce is ready in minutes and sure to satisfy your taste buds. Serve it on top of salad greens, couscous, or quinoa for a light and healthy meal or go all out on the savory and serve with roasted or mashed potatoes.

Author:

Chef David LaForce

Image of Pan Seared Halibut with Mushroom Cream Sauce

Ingredients

4 (6 oz) Popsie Wild Alaska Halibut Portions
Salt and Pepper, to taste
All Purpose Flour
1 Tbsp Olive Oil
1 Tbsp Butter
½ Small Onion, diced
1 Tbsp Butter
12 Oz Mushrooms (any variety), sliced
2 Cloves Garlic, minced
3 Sprigs Fresh Thyme
½ Cup Dry White Wine
½ Cup Chicken Broth
2/3 Cup Heavy Cream
1 Tbsp Corn Starch
3 Tbsps Fresh Parsley, chopped

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Directions

For the Halibut

Bring the halibut to room temperature. Pat the fish dry. Moisture is the enemy of a good sear.
Season with salt and pepper. Dredge in the flour on both sides. Shake off any excess flour.
In the skillet over medium-high heat add olive oil and butter. Heat until butter is melted.
Place the halibut in the pan and turn the heat down to medium. Cook until the fish has turned golden.
Turn the fish over with a spatula. Cook for another 30 second.
Transfer to a towel-lined plate to remove any excess oil before serving.

For the sauce

In same pan, sauté onion in butter until softened.
Add mushrooms along with salt and pepper. Cook until mushrooms have released their juices.
Add garlic, thyme and cook until fragrant, about 1 minute.
Add the wine to deglaze and loosen any bits off the pan. Simmer until the wine has almost fully reduced.
Add chicken broth and cream. Simmer until reduced by half, about 5 minutes.
To thicken further, combine cornstarch with 2 tbsps of water and mix well. Add cornstarch mixture into mushrooms a little at a time until the desired consistency is reached.
Let simmer 1 minute
Season with parsley and taste for seasoning.

Recipe Note

For a firm-but-flaky fish, shoot for a perfect medium (130 to 135°F). The center will be opaque, but not glossy or pink. If a rare, or medium-rare is more to your liking, look for temperatures around 120°F for rare and 125°F medium rare.