Pan-Roasted Halibut With Clamshell Mushrooms

Get ready to tantalize your taste buds with this delectable Pan-Roasted Halibut with Clamshell Mushrooms.

With its aromatic blend of zesty lemon, savory mushrooms, and tender halibut, this dish is sure to impress any seafood lover.

So gather your ingredients and let’s embark on a culinary adventure that will leave your senses delighted.

Ingredients

• Halibut: 3 pounds
• Clamshell mushrooms: 1 pound
• Olive oil: 1/2 cup
• Butter: 1/4 cup
• Lemon: 1, zested and juiced
• Garlic: 3 cloves, minced
• Salt: to taste
• Black pepper: to taste

Instructions

Preheat your oven to 400°F (200°C).

Season the halibut with salt and pepper and drizzle with olive oil.

Heat the olive oil and butter in a large skillet over medium heat.

Add the halibut and cook for 3-4 minutes per side, or until golden brown and cooked through.

Transfer the halibut to a baking dish.

Sauté the clamshell mushrooms in the same skillet for 4-5 minutes, or until softened.

Add the minced garlic and sauté for another minute.

Pour the white wine into the skillet and let it reduce by half.

Add the lemon juice, lemon zest, and parsley to the skillet.

Pour the mushroom mixture over the halibut in the baking dish.

Bake for 10-15 minutes, or until the halibut is cooked through and the mushrooms are tender.

Serve immediately.

Notes

• Timing: Halibut cooking time may vary depending on the thickness of the fish. For thicker fillets, add 1-2 minutes of cooking time per side.
• Clamshell mushroom substitutes: If clamshell mushrooms are unavailable, oyster mushrooms or shiitake mushrooms can be used instead.
• Lemon variation: For a more intense lemon flavor, use 2 lemons instead of 1.
• Seasoning: Adjust the amount of salt and pepper to your taste preference.
• Serving suggestions: Serve the halibut with roasted vegetables, mashed potatoes, or a crusty bread to soak up the sauce.

Nutrional Value

• Calories: 300-350
• Total Fat: 15-20 grams
• Saturated Fat: 5-10 grams
• Cholesterol: 100-150 milligrams
• Sodium: 500-600 milligrams
• Carbohydrates: 20-25 grams
• Fiber: 5-7 grams
• Protein: 30-35 grams
• Vitamin C: 10-15% of the Daily Value (DV)
• Potassium: 10-15% of the DV
• Selenium: 20-25% of the DV
• Omega-3 fatty acids: Good source