Pan Roasted Halibut with Wild Mushrooms and Cauliflower Risotto
This is a dynamic dish full of texture, color, and flavor. The fresh herbs and sherry sauce add vibrancy, while the mushrooms, cauliflower and halibut provide depth. Best of all this dish is warm and creamy, while also remaining healthy. Enjoy it any time of the year, and don’t forget to order the freshest halibut to make it from Maine Lobster Now.
Ingredients
1
Head cauliflower, leaves removed and coarsely chopped
1 1/2 Cups
Low-sodium chicken or vegetable broth
2 tsp.
Cornstarch
2 Tbsp.
Extra-virgin olive oil
1
Shallot, finely chopped
2 Tbsp.
Fresh chopped thyme leaves
3/4 Cup
Grated Parmesan cheese
1 tsp.
Fresh lemon juice
1/4 Cup
Chopped fresh flat-leaf parsley
1/2 tsp.
Salt
1/2 tsp.
pepper
4
6-oz Skinless halibut fillets
3 Cups
Sliced wild mushrooms, such as shiitakes, oyster, cremini
2
Minced garlic cloves
1/3 Cup
Dry sherry
1 Tbsp.
Cold unsalted butter
Instructions
Recipe created by Vanessa Seder for Maine Lobster Now for Maine Lobster Now®
1. Preheat the oven to 425°F. Pulse the cauliflower in a food processor in batches until it resembles small grains of rice (about 20 pulses per batch). Transfer the riced cauliflower to a large bowl. Set aside.
2. Mix the broth with the cornstarch in a small bowl and set aside.
3. Warm the olive oil in a large, high-sided skillet over medium heat. Add the shallots and thyme, then cook, stirring occasionally until the shallots are soft (about 3 minutes).
4. Add the cauliflower and broth mixture to the skillet. Stir and cover with lid for 5 minutes. Remove the lid and stir the mixture. Cover again and cook for 5 more minutes. Remove lid and stir in the parmesan, lemon juice, parsley, and season to taste with salt and pepper. Cover and set aside.
5. Meanwhile, use paper towels to pat and remove any additional moisture from the halibut. Season both sides of the fish with salt and pepper.
6. Heat 1 tablespoon of oil in a large cast-iron or non-stick, oven-proof skillet over medium-high heat.
7. Add the mushrooms to the skillet and cook, stirring once or twice until very lightly browned (about 2 to 3 minutes). Move the mushrooms to the outer edges of the skillet.
8. Add the remaining 2 tablespoons oil and the fish to the pan, presentation side down. Cook without moving until golden brown (about 4 to 5 minutes). Turn off the heat and flip the fish, then immediately transfer the skillet to the oven.
9. Roast the fish until it is opaque and flakes easily and has an internal temperature of 135 to 140°F (about 6 to 8 minutes).
10. Divide the risotto among 4 plates and top each with a piece of fish.
11. Use a potholder or dishcloth to carefully return the skillet to the burner over medium heat. Add the garlic and sherry to the skillet with the mushrooms and cook, scraping up any brown bits in the bottom of the skillet until the alcohol scent evaporates (about 2 to 3 minutes). Add the broth/cornstarch mixture (from Step 2) and bring to a boil, then cook until slightly thickened (about 5 minutes).
12. Turn off the heat and whisk in the butter. Season to taste with salt and pepper.
13. Lightly pour the sauce over the top of the fish and risotto. Serve immediately.
