Above and beyond keeping things simple, and pardon the cliché, letting the natural goodness of the ingredients shine through, the beauty of a recipe like this pan-roasted halibut with clamshell mushrooms, is that there are just less things to possibly screw up.
That should be great news to people terrified of making fish recipes. Brown some mushrooms, sear some fish, and finish with yet another simple and delicious pan sauce. That’s really it, and much like our famous, “Just Chicken and Mushrooms” recipe, I think you’ll be amazed at how much flavor these few components provide.
Speaking of flavor, you can certainly use a non-stick pan here, which pretty much insures your fish will go un-mutilated; but as you’ll see in the video, if you use cast iron, or stainless steel, a little bit of fish flesh will form a fond on the bottom of the pan, which will give you a much richer base for the butter sauce.
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