Pan-roasted Halibut

Since previous 3 meals have all been chicken, beef or lamb, for this month's supper, I decided to try a seafood recipe from the book.  This dish caught my eye right away because it looks very simple to make.  Like most seafood dishes, the freshness of the ingredient pretty much single handedly controls how good your dish will come out.  After visiting 3 stores and came away disappointed as Halibut just got in season right around March, I finally found some amazing Alaskan Halibut @ a local fish place.  (And yes at a crazy price, but it's worth it)

Expensive Alaskan Halibut!

Beautiful piece of fish!

I cut the fish into 12 equal pieces as the recipe calls for it.  It was very easy and the fish was definitely meaty like a steak.

Cutting the filet into equal chunks for frying

To present the dish, the recipe also recommends serving it on a bed of Chanterelle mushrooms and pea shoots.  I couldn't find pea shoots so I substituted spinach instead as the book suggested.  Chanterelle mushrooms are also not easy to find but usually a specialty store or Whole Foods will carry them.  They are pricey but definitely worth the splurge occasionally.  We sautee the mushrooms with shallots in a lot of butter.

Chanterelle mushrooms w/shallots and butter

Chicken stock is then added to make the mushrooms tender, add in baby spinach and wilt them.  You now have the perfect foundation for the Halibut.

Chanterelle mushrooms and spinach

We then move to pan frying the halibut.  Since we need to do them in two batches, we prepare a cooling rack so we can put the fish there before we set them in the oven to finish cooking.  Start with 6 pieces presentation side down in a frying pan with Canola oil.

Pan-frying Halibut Filets

After frying for a few minutes, we do the same for the 2nd batch and then set the fish in a 350 degree oven to finish cooking.  Once out of the oven, we return the fish back into the frying pan and "kiss" the other side for 30 seconds.  The result is amazing.  Serve them right on top of the mushroom mixture.

Finished pan-fried halibut with Chanterelle mushrooms

Tasting:

Crispy and buttery!  The fish was of really high quality so it did taste really fresh.  The mushrooms was an absolutely wonderful accompaniment, nutty and full of flavor.  It amazes me how simple cooking can be when the ingredients are fresh and made to shine.