Recipe by Chef John
"Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon."
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clamshell mushrooms, or more to taste
salt and freshly ground black pepper to taste
2 (7 ounce)
cayenne pepper, or to taste
1 1/2 tablespoons
butter, room temperature but not soft
chopped flat-leaf Italian parsley
This is my first Chef John recipe that I was able to follow as it was really simple. I made it with a slight variation - did not have cayenne pepper and used paprika and did not have parsley so left it out but it was all good at the end and very surprised with the taste it gave. Only warning is that the mushroom while sautéing may release heaps and heaps of water and would affect cooking the fish - may need to consider sautéing the mushrooms until all the liquids have evaporated.
Tasty. We used white wine instead water and subbed cremini mushrooms. Served over rice.
I have always loved fish but this recipe put it over the top!! I am always up to trying Chef John's recipes as they usually don't call for too many ingredients & are easy to follow. Made this with white mushrooms as that is what I had on hand and served it with Brocollini & tri-color couscous what a great meal. I'm ready to eat halibut everyday!! Thanks Chef John
used oyster+ white mushrooms, tasted great!
My first try of a Chef John recipe. Very easy to follow. Helps to have everything ready before starting. Goes fast. Tasted great, will do again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 232
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