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.