One of the first dishes I made when I started blogging on instagram is this halibut dish. Halibut has become my favorite fish to cook because it’s a nice white fish that is firm and can hold up to a sauce – it’s also great with mushrooms. I made parsley oil for this dish and used that as the sauce, and added a habanero to give it a kick (along with some color). The enoki mushrooms were tasty. I’ve always seen them in the store but never cooked them. My advice is to cook them the full 10 minutes so that become soft, and I think they add great texture to this dish to have with fish.
- 1 Filet of Halibut, skinless
- 1 Cup 4C Seasoned 4C Breadcrumbs
- 1/2 Cup Parsley – Chopped
- 4 TBS Olive Oil
- 1 TBS Butter
- 1 Lemon – sliced into wedges
- 1 Habanero Pepper – julienned
- 1 Package Enoki Mushrooms
- Edible Flowers (Optional)
- Heat 1 TBS olive oil in a small sauté pan on medium heat.
- Add Enoki Mushrooms, season with salt and pepper.
- Saute for 10 minutes until soft/cooked through, set aside.
- In the same pan, add julienned habanero peppers. Cook for 2 minutes, set aside.
- Mix 3 TBS Olive Oil, the juice from one lemon wedge, and parsley in a small bowl. Set aside.
- Melt 1 tablespoon of butter, and brush onto halibut (both sides), season with salt and pepper.
- Coat flesh side (the side where there was never any skin) of halibut with breadcrumbs.
- Heat 1 TBS Butter in a non stick pan on medium heat.
- When hot, add the halibut, breadcrumb side down into the span. Sear for 3 minutes.
- Turn the Halibut, and cook 3-5 minutes until fish flakes.
- Spoon the parsley oil onto the plate.
- Plate the mushrooms in the center, then place the halibut filet on top of the mushrooms.
- Decorate the outside of the plate with the peppers.
- Top halibut off with more parsley oil.
- Serve with a lemon wedge and edible flowers if desired.