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halibut coated in mushroom powder and pan seared, topped with sautéed mushrooms over sunchoke puree in a bowl.

Mushroom Dusted Halibut


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

Units Scale

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

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

Wilted Greens


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

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