Sometimes I feel like kicking it up a notch and making something special, especially when we have company. Beautiful halibut and rich earthy mushrooms is such a striking dish and the taste combination is so delicate. I poached the halibut in white wine, garlic, thyme, and lemon juice; it makes it unbelievably moist and flaky. I sautéed the mushrooms in butter and finished off the whole dish with crunchy crispy shallots! I know some gourmet mushrooms can be quite pricey, I splurged this time and added in chanterelles, but there are plenty of delicious mushrooms you can use that wont break the bank ;-)
1 Shallot, finely sliced
1 ½ lbs. gourmet mushrooms
2 ½ tbsp. Butter
4 6oz. pieces of halibut
6 thyme sprigs
4 cloves of garlic, lightly smashed
Juice of half a lemon
Salt and Pepper
Coat the bottom of a medium sized pan with olive oil and heat oil over medium high heat. Add sliced shallots to the pan and lightly fry until they are golden brown. Transfer crispy shallots to a plate layered with paper towels to drain off excess oil. Set aside.
Wipe mushrooms with a damp cloth to remove any dirt. Slice bigger mushrooms into ¼ in slices and leave any small variety whole. In a large skillet over medium heat melt 2½ tbsp. butter; once butter has started to melt add in the mushrooms. Flip them occasionally to lightly brown both sides. Cook them until they are golden and tender, about 8- 10 minutes. Sprinkle with salt and pepper and set them aside.
Season both sides of the halibut with salt and place them in a large pan, pour in white wine until it is half way up the sides of the fish (the halibut should be partially submerged in the wine)
Add in garlic, thyme sprigs, and lemon juice.
Cover the pan tightly with a lid and bring to a simmer over medium heat. Cook for 6-8 minutes until the fish is opaque and flaky.
Remove the halibut carefully with a flat spatula and transfer to a plate. I like to serve the halibut over the sautéed mushrooms and finish it off with a sprinkle of the crispy shallots!