Broiled Halibut With Mushrooms 2.000

Len Spoden for The Washington Post

Chef on Call May 21, 2008

Just about any mushroom can be used in this dish -- cremini, button, oyster -- and any fish suitable for broiling, such as salmon or grouper.

Servings: 2
  • For the fish
  • 2 skinless 8-ounce halibut fillets, pin bones removed (1 pound total)
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon unsalted butter
  • For the mushrooms
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped shallot
  • 1 teaspoon finely chopped flat-leaf parsley
  • 4 shiitake mushrooms, cut into thin slices
  • 1 portobello mushroom, gills removed, cut into thin slices
  • 6 chanterelle mushrooms, cut into thin slices
  • 4 oyster mushrooms, cut into thin slices
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon unsalted butter
  • 1 teaspoon chopped thyme leaves


For the fish: Position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler. Lightly grease a rimmed baking sheet with nonstick cooking oil spray.

Season the halibut fillets lightly with salt and pepper and place on the baking sheet. Dot each fillet with half of the butter. Broil for 7 to 10 minutes. The fish should be golden brown and slightly firm to the touch, with a snow-white, moist center.

Meanwhile, cook the mushrooms: Heat the oil in a large saute pan or skillet over medium-high heat. Add the garlic, shallot and parsley; cook, stirring, for about 1 minute or until the shallot is translucent. Add the mushrooms and cook for 4 to 5 minutes, until their moisture is released and then evaporates. Season with salt and pepper to taste, then add the butter and thyme, stirring until the butter has melted and is well incorporated. Remove from the heat; there should be about 1 cup.

To serve, place the fillets on individual plates and divide the sauteed mushrooms between the portions. Serve immediately.

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Recipe Source

From chef Rob Klink at the Oceanaire Seafood Room downtown.

Tested by Belle Elving.

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