Seared Halibut with Mushrooms and Serrano Peppers

Good Ranchers
2024-03-01T14:01:53-06:00

This Seared Halibut with Mushrooms and Serrano Peppers Over White Rice combines the mild, flaky texture of halibut with the earthy flavors of mushrooms and the gentle heat of Serrano peppers, creating a dish that's both refined and full of flavor. Served over a bed of fluffy white rice, this meal is a delightful blend [...]
More

This Seared Halibut with Mushrooms and Serrano Peppers Over White Rice combines the mild, flaky texture of halibut with the earthy flavors of mushrooms and the gentle heat of Serrano peppers, creating a dish that's both refined and full of flavor. Served over a bed of fluffy white rice, this meal is a delightful blend of textures and tastes, perfect for a special dinner or a satisfying weeknight meal. By Rasheed Philips.

Servings: 4

Ingredients

For the Halibut:

2-4 Good Ranchers halibut fillets (about 6 oz each)

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

For the Mushroom and Serrano Pepper Sauté:

2 tablespoons unsalted butter

1 lb mixed mushrooms (such as cremini, shiitake, and button), sliced

2 Serrano peppers, thinly sliced (adjust based on spice preference)

2 cloves garlic, minced

1/4 cup dry white wine (optional)

1 teaspoon soy sauce

1 tablespoon fresh lemon juice

2 tablespoons fresh parsley, chopped

Salt and freshly ground black pepper, to taste

For the Rice:

2 cups white rice

4 cups water or chicken broth

1 tablespoon unsalted butter

Salt, to taste

Instructions

Cook the Rice:

Rinse the white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water or chicken broth, butter, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.

Prepare the Halibut:

Season the halibut fillets on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the halibut fillets and sear for about 3-4 minutes on each side, or until golden brown and cooked through (the fish should flake easily with a fork). Remove the halibut from the skillet and set aside, keeping it warm.

Sauté the Mushrooms and Serrano Peppers:

In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and Serrano peppers, and sauté until the mushrooms are golden and the peppers are soft, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. If using, deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Cook until the liquid is nearly evaporated. Stir in the soy sauce and lemon juice, and cook for an additional minute. Season with salt and pepper to taste.

Serve:

Spoon a generous portion of white rice onto each plate. Top with a seared halibut fillet and spoon the mushroom and Serrano pepper sauté over and around the fish. Garnish with fresh parsley before serving.

Sheed’s Notes:

Adjust the quantity of Serrano peppers based on your spice tolerance. Remember, the seeds and membranes add extra heat, so they can be removed if you prefer a milder dish.

The addition of white wine to the mushroom sauté adds depth to the flavor but can be omitted or replaced with a splash of broth if preferred.

Ensure not to overcrowd the skillet when searing the halibut to achieve a nice, golden crust on the fish.