Pan Seared Cali Halibut over Sauteéd Cabbage | Maha Estate Villa Creek
Experience a delicious meal with pan-seared Cali halibut atop sautéed cabbage infused with chanterelle mushrooms and bacon—served with a squeeze of Meyer lemon. Serves 4.
Ingredients
- 2 tablespoons unsalted butter (I used Miyoko’s vegan butter)
- 3 slices lean, uncured, unsweetened bacon
- 1 shallot, sliced
- 4-6 chanterelle mushrooms, sliced
- 6 cups sliced cabbage
- 1 1/2 pounds California halibut, cut into four pieces
- 1 tablespoons Spanish or smoked paprika
- Sea salt, to taste
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