This recipe for Mushroom Dusted Halibut This recipe for Mushroom Dusted Halibut is bursting with umami flavor. The fish is coated in Mushroom Powder before being pan-seared in a skillet, then topped with sautéed mushrooms and a truffle vinaigrette.
You do not need to know precisely what is happening, or exactly where it is all going. What you need is to recognize the possibilities and challenges offered by the present moment, and to embrace them with courage, faith and hope.
Thomas merton
Here’s another recipe from our catering days – Mushroom Dusted Halibut. It works well with a wide variety of fish- cod, haddock, black cod, sea bass, red snapper, salmon, tilapia or scallops.
And once you’ve made the mushroom powder which whips up in a food processor in a few minutes, the rest is very simple.
Then it’s just a matter of coating the fish in a light egg batter, and coating it in the savory mushroom powder and pan-searing. Serve it with your favorite veggie side, and you are good to go!
Here we’ve paired it with Simple Sauteed Greens , a Sunchoke Puree (see recipe card notes), Sauteed Mushrooms and a little truffle “vinaigrette”. Fun and tasty.
Table of Contents
What You’ll need
Ingredient Notes
Mushroom Powder– the fish is coated in mushroom powder, in essence, dried mushrooms and aromatics blended into a fine powder. You can use store-bought mushroom powder ( sometimes called umami powder), or make your own mushroom powder in just a few minutes using a food processor or spice grinder.
Fish– Halibut (pictured here), black cod, sea bass, tilapia, salmon, haddok, escolar, or even scallops, all work great in the recipe.
Fresh mushrooms– sauteed mushrooms like chanterelles, trumpet, porchini, morels, maitake, or oyster mushrooms make a beautiful topping here.
Truffle Oil: We drizzle the finished dish with a little truffle vinaigrette made with truffle oil and vinegar- this is optional but elevates.
How to make Mushroom Dusted Halibut
Step 1: Make the Mushrooms Powder. See the detailed recipe for Mushroom Powder.
Step 2: Make the egg batter. Mix one egg with dijon mustard and soy sauce.
Step 3: Saute the mushrooms for the top and set these aside.
Step 4: Prep the fish. Dip the fish in the egg batter then coat the fish with mushroom powder.
Step 5: Sear the fish.
Step 6: Serve. Serve with your favorite starch an/or veggie, top with the sauteed mushrooms and drizzle with optional Truffle Vinaigrette.
What to Serve with this:
- Roasted Garlic Mashed Potatoes
- Creamy polenta
- Mashed Cauliflower with Roasted Garlic
- Simple Sautéed Greens Recipe
- Blistered Green Beans with Toasted Walnut Vinaigrette
- 15-Minute Broccoli with Garlic & Lemon Zest
Recipe Faqs
The components can be made ahead (mushroom powder, egg batter, truffle vinaigrette, and sauteed mushrooms) but the fish is best served right after searing.
Yes! Swap out tofu for the fish, skip the egg batter, and marinate 1-inch thick slabs of tofu in soy sauce for 5-10 minutes, then coat in the mushroom powder, and pan sear. I recommend doing a “tester” first- you may need to adjust salt here.
Up to 3 days in the fridge, preferably 2, and I don’t recommend freezing.
Yes, but the batter helps the mushroom powder adhere to the fish and also gives this good flavor- and a little tang from the mustard which helps to balance out the flavors.
Enjoy this recipe and let us know your thoughts in the comments below!
xoxo
Mushroom Dusted Halibut
- Prep Time: 25
- Cook Time: 20
- Total Time: 45 minutes
- Yield: 4 1x
- Category: fish
- Method: stovetop
- Cuisine: american
Description
This recipe for Mushroom Dusted Halibut is bursting with umami flavor. The fish is coated in Mushroom Powder before pan-searing in a skillet, then topped with sautéed mushrooms and a truffle vinaigrette.
Ingredients
Mushroom Dust
- 1/2 cup dried mushrooms
- 1/2 sheet nori (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder or onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon chili flakes (optional)
Egg Dip
- 1 egg
- 2 teaspoons mustard
- 2 teaspoons soy sauce (or use Braggs GF Liquid Aminos)
Sauteed Mushrooms:
- 8 ounces fresh mushrooms- chanterelles, oysters, maitake, shiitake etc.
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon fresh Thyme
Truffle Vinaigrette
- 2 teaspoons Truffle oil
- 2 teaspoons Champagne Vinegar, red wine vinegar or sherry vinegar ( a light-tasting vinegar works well here – do not use white vinegar.)
- pinch salt and pepper
Halibut
- 1 lb halibut, black cod, sea bass, cod, salmon, or scallops.
- 1 tablespoon olive oil
- 1 tablespoon butter
Optional Sunchoke Puree
- 1 lb Jerusalem artichokes ( see notes), scrubbed & halved
- 1 lb thin-skinned potatoes, halved or quarteed
- 1 onion, cut into wedges.
- 1 tablespoon thyme
- 1-2 tablespoons olive oil
- salt and pepper to taste
- cream or nut cream
Instructions
Make the mushroom powder. Place dried mushrooms and nori ( torn up) into a food processor or spice grinder and pulse until a fine powder. Pulse in the remaining salt, pepper, thyme, and chili flakes. Place in a small jar or bowl and set aside.
Egg batter. Whisk the egg with mustard and soy sauce in a small bowl.
Sauteed mushrooms. Saute the mushrooms in a skillet over medium heat with a little olive oil, until they release their moisture, cook this off until the mushrooms caramelize a bit. See our sauteed mushroom recipe for more details. Season with salt and pepper and thyme. Set aside.
Mix 2 teaspoons truffle oil and two teaspoons vinegar in a tiny bowl with a pinch of salt, set aside.
Halibut. Cut fish into 4 equal pieces. Dip in the egg batter, then coat each side generously with the mushroom powder. Heat a skillet with butter and oil over medium-high heat. Carefully sear the halibut, a few minutes on each side or until beautifully golden, lower heat to cook through to the desired doneness. Timing will depend on the thickness of the fish.
To serve, place the fish over a starch of your choice, then top the fish with the sauteed mushrooms. Drizzle the plate with a teaspoon of the vinaigrette.
Enjoy!
Notes
To make the sunchoke puree: cut sunchokes and potatoes to a similar size, no bigger than 1-inch thick. Place in a roasting pan, along with the onion and thyme. Toss with olive oil, season with salt and pepper, and roast in a 425 F oven covered for 25 minutes, uncover and roast until fork tender, another 5-10 minutes. Place in a food processor and pulse, adding a little half-and-half, or nut-based milk. Add a little butter if you like, and season with salt and pepper to taste. Don’t over-process, as potatoes may get gummy. Note: If you are not used to eating sunchokes- they can cause digestive issues, bloating, etc.- definitely not “date-night” food. Be warned. A great source of resistant starch though!
Nutrition
- Serving Size: 4 ounce halibut (does not include sides- just fish, sautéed mushrooms &vinaigrette)
- Calories: 275
- Sugar: 1.3 g
- Sodium: 1014.6 mg
- Fat: 16.3 g
- Saturated Fat: 4 g
- Carbohydrates: 5.8 g
- Fiber: 2.7 g
- Protein: 25.6 g
- Cholesterol: 113 mg
Instead of making the mushroom dusting, couldI use Umami seasoning?
Yes, that should work great!
“Phenomenal!!!! Best fish recipe yet!!” From my husband, who is an avid fisherman.
Great to hear Ann!
This was so delicious! It was my first time using mushroom powder. I always had trouble to keep white fish “togeather” if I pan fried it,- it was falling apart. Musroom powder formed like a crust and held it in one piece. Thank you Sylvia and Tonia for all your recipies 🙂 I like to spend more time in the kitchen and enjoy cooking because of you.
Evija
Glad this worked for you! Yes, it is great at holding flaky fish together!
Made this twice now, once with mash potato & halibut and once with sea trout. The mushrooms are superb!
Sounds awesome Ali- glad you enjoyed it! love sea trout!
Thank you for the warning about sun chokes – I thought I just had a problem with them and had no idea it was “a thing”! Question: if preparing for someone with an egg allergy, I’ve subbed olive oil for egg in the past. Wondering if that would work here, if the function is mainly to make the mushroom powder stick?
Yes primarily egg is for sticking- and mustard and soy really bump up the flavor.