Pan Seared Halibut with Mushroom Cream Sauce – Popsie Fish Co

Ingredients

• 4 (6 oz) Popsie Wild Alaska Halibut Portions
• Salt and Pepper, to taste
• All Purpose Flour
• 1 Tbsp Olive Oil
• 1 Tbsp Butter
• ½ Small Onion, diced
• 12 Oz Mushrooms (any variety), sliced
• 2 Cloves Garlic, minced
• 3 Sprigs Fresh Thyme
• ½ Cup Dry White Wine
• ½ Cup Chicken Broth
• 2/3 Cup Heavy Cream
• 1 Tbsp Corn Starch
• 3 Tbsps Fresh Parsley, chopped
• Bring the halibut to room temperature. Pat the fish dry. Moisture is the enemy of a good sear.
• Season with salt and pepper. Dredge in the flour on both sides. Shake off any excess flour.
• In the skillet over medium-high heat add olive oil and butter. Heat until butter is melted.
• Place the halibut in the pan and turn the heat down to medium. Cook until the fish has turned golden.
• Turn the fish over with a spatula. Cook for another 30 second.
• Transfer to a towel-lined plate to remove any excess oil before serving.
• In same pan, sauté onion in butter until softened.
• Add mushrooms along with salt and pepper. Cook until mushrooms have released their juices.
• Add garlic, thyme and cook until fragrant, about 1 minute.
• Add the wine to deglaze and loosen any bits off the pan. Simmer until the wine has almost fully reduced.
• Add chicken broth and cream. Simmer until reduced by half, about 5 minutes.
• To thicken further, combine cornstarch with 2 tbsps of water and mix well. Add cornstarch mixture into mushrooms a little at a time until the desired consistency is reached.
• Let simmer 1 minute.
• Season with parsley and taste for seasoning.