Ingredients
Method
- Sear the Mushrooms: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add mushrooms in a single layer (cook in batches if necessary) and do not stir for 3-4 minutes until deeply browned. Season with salt and pepper, then remove from pan and set aside.
- Sear the Halibut: Wipe out the skillet if needed, then add olive oil over medium-high heat. Pat halibut fillets very dry. Place fillets skin-side down (if skinless, flesh-side down) in the hot oil. Cook undisturbed for 3-4 minutes until golden brown and releasing easily from the pan.
- Flip and Finish: Flip the fish. Add the remaining 2 tablespoons of butter to the pan. Once melted and foaming slightly, add garlic and thyme. Cook for 30 seconds until fragrant. Gently spoon the browned butter over the tops of the fillets.
- Check Doneness: Continue cooking for another 1-2 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove fish to plates and keep warm.
- Make the Broth: Pour the remaining pan juices into the skillet. Add the broth and lemon juice, scraping up any browned bits from the bottom. Simmer for 2 minutes until slightly reduced. Stir in the cooked mushrooms.
- Serve: Spoon the mushroom broth generously over the halibut fillets. Serve immediately.
Nutrition
Notes
This dish has earned its place in my weekly rotation because it feels special without demanding my full attention. I serve it over simple egg noodles or mashed potatoes to soak up the brown butter sauce, making a humble weeknight meal feel like a deliberate act of care.