Seared Halibut with Portobello Mushroom Vinaigrette
Portobellos make this simple dish shine. It's from Alfred Portale's 12 Seasons Cookbook written with Andrew Friedman (Broadway Books).
Active time: 30 min Start to finish: 45 min
Recipe information
Total Time
45 min
Yield
Makes 4 servings
Ingredients
For portobello vinaigrette
For steamed spinach
For halibut
Preparation
Prepare mushrooms and vinaigrette:
Step 1
Cook mushrooms in 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add broth and simmer until mushrooms are tender, about 5 minutes.
Step 2
Transfer mushrooms with a slotted spoon to a plate and keep warm, covered. Boil liquid in skillet until reduced to about 1/3 cup. Transfer to a bowl and cool. Whisk in remaining oil, remaining vinaigrette ingredients, and pepper to taste.
Steam spinach:
Step 3
Bring water to a boil in a large saucepan. Add half of spinach and cook, covered, until leaves are wilted, 1 to 2 minutes. Stir in remaining spinach and cook, covered, until tender, about 2 minutes more. Drain well in a colander, pressing on spinach with a large spoon. Return spinach to pan and stir in butter and salt and pepper to taste. Keep warm, covered.
Prepare halibut:
Step 4
Pat halibut dry and season with salt and pepper.
Step 5
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish until golden, about 3 to 4 minutes on each side.
Step 6
Arrange halibut, spinach, and mushrooms on 4 large plates or bowls. Spoon vinaigrette over each serving.
