Wild Alaska Halibut Marsala
Alaska Seafood Marketing Institute
30 minutes
15 minutes
Dinner
Flipping chicken for a flaky, meaty white fish like halibut allows this dish to have that meaty texture and richness that is a perfect balance for the earthiness of the mushrooms & the marsala sauce.
Ingredients
4- 6 ounce Alaska halibut filets
1/4 cup seasoned flour, divided
4 tablespoons extra virgin olive oil
4 tablespoons butter
2 cups mushrooms
4 tablespoons shallots, finely chopped
2 teaspoons garlic, sliced
1/2 teaspoon fresh thyme leaves (save the stems)
25 grams Marsala wine
2 cups fish stock
3 tablespoons creme fraiche
1 teaspoon flat leaf parsley, coarsely chopped
1 garlic clove, crushed
2 cups Bloomsdale spinach
Flake salt, to taste
Black pepper, ground coarse, to taste
blank
1/4 cup all purpose flour
1 teaspoon Kosher salt
1 teaspoon black pepper
Directions
blank
- Season each halibut filet with salt and pepper on both sides then lightly dust each piece in the seasoned flour.
- Place a sauté pan over medium-high heat and add in 3 tablespoons olive oil.
- Place the fish in the pan skin side up and sear until golden brown, about 4 minutes.
- While the halibut is cooking, place a separate pan over medium-high heat, add 2 tablespoons of butter, mushrooms, shallots, garlic slices, and thyme leaves. Cook for 5 minutes, stirring occasionally.
- Flip the fish, then add 2 tablespoons butter and the thyme stems, and sear 4 minutes until golden brown.
- Baste the fish with the butter in the pan for the last minute of cooking.
- While the fish is cooking, add the marsala to the mushrooms to deglaze the pan, allow the liquid to reduce by ¾ then add the fish stock and creme fraiche to emulsify into a sauce. Add the parsley.
- In a separate sauté pan over medium-high heat, drizzle 1 tablespoon olive oil and add crushed garlic, wait 30 seconds, then add the spinach. Quickly turn the spinach in the oil and then turn off the heat.
- Place the spinach on the center of the plate and top with the halibut, spoon the mushrooms and sauce over the fish and then serve.
