Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce

Recipe View Heat olive oil and 1 tablespoon butter in a heavy-bottomed skillet over medium-high heat until the butter melts and begins to foam. (2 minutes)

Recipe View Add clamshell mushrooms and a pinch of salt; sauté in the hot butter and oil until golden brown and tender. Push the mushrooms to the edges of the skillet to create space in the center. (5 minutes)

Recipe View Season the halibut fillets on each side with salt and cayenne pepper.

Recipe View Place the seasoned halibut fillets in the center of the skillet and cook until they begin to flake easily with a fork, about 3 to 4 minutes per side. (8 minutes)

Recipe View Transfer the cooked halibut fillets to a warm serving plate.

Recipe View Pour water into the pan and bring to a boil, deglazing the pan by scraping up any browned bits from the bottom with a wooden spoon. Reduce the water by half. (2 minutes)

Recipe View Pour the lemon juice into the mushroom mixture and stir to combine.

Recipe View Stir in the room-temperature butter and chopped parsley. Stir constantly until the butter melts and emulsifies into a smooth, glossy sauce. Remove from heat and season with salt and black pepper to taste. (1 minute)

Recipe View Spoon the luscious lemon-butter sauce and sautéed mushrooms generously over the pan-roasted halibut. Serve immediately.