Seared Halibut with Mushrooms and Peas
Seared Halibut with Mushrooms and Peas
Ingredients
- 4 pieces halibut, about 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp butter
- 1/2 lb (225 g) oyster mushrooms, thinly sliced
- 3/4 cup (180 ml) low-sodium chicken broth
- 2 cups (300 g) frozen green peas, thawed
- 8 cups (200 g) tatsoi (see note)
- Fleur de sel (optional)
Instructions
- In a large non-stick skillet over medium-high heat, brown the fish, flat-side up, in 1 tbsp (15 ml) of the oil for 4 minutes. Season with salt and pepper. Add the butter and cook until browned and nutty. Remove the partially cooked fish from the skillet and set aside on a plate, golden side up. Drizzle with the brown butter. Clean out the skillet.
- In the same skillet over high heat, brown the mushrooms in the remaining oil. Season with salt and pepper. Add the broth, peas, fish (golden side up) and brown butter. Bring to a boil. Simmer for 1 to 2 minutes or until the fish is cooked through. Remove the fish from the skillet.
- Add the tatsoi to the hot broth in the skillet. Mix until slightly wilted. Adjust the seasoning.
- Serve the vegetables on plates. Top with a piece of fish, golden side up. Sprinkle with fleur de sel, if desired. Serve immediately.
Seared Halibut with Mushrooms and Peas