Wild Alaska Halibut Marsala
Rated 5.0 stars by 1 users
Category
Dinner
Author:
Alaska Seafood Marketing Institute
Prep Time
30 minutes
Cook Time
15 minutes
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
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4- 6 ounce Alaska halibut filets
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1/4 cup seasoned flour, divided
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4 tablespoons extra virgin olive oil
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4 tablespoons butter
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2 cups mushrooms
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4 tablespoons shallots, finely chopped
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2 teaspoons garlic, sliced
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1/2 teaspoon fresh thyme leaves (save the stems)
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25 grams Marsala wine
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2 cups fish stock
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3 tablespoons creme fraiche
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1 teaspoon flat leaf parsley, coarsely chopped
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1 garlic clove, crushed
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2 cups Bloomsdale spinach
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Flake salt, to taste
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Black pepper, ground coarse, to taste
Seasoned Flour
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1/4 cup all purpose flour
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1 teaspoon Kosher salt
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1 teaspoon black pepper
Directions
Prepare the dish
- 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.
Recipe Note
Chef’s Note: This recipe may seem intimidating because it requires 3 pans cooking at once, but as long as you have all the ingredients ready (what chefs call mise en place), it’s totally manageable.
