Pan Seared Halibut with a Honey Mustard Sauce
Today I was craving fish. When we have fish, we usually have salmon, trout or catfish, but this time I wanted some fresh halibut.
To get that I went to my favourite fish market called Diana’s Seafood Delight. It is not far from my house and their selection is excellent. For anyone who lives in Toronto, I would encourage you to check it out! I love getting oysters there.
I picked up the halibut and pan seared them. I served them on a bed of leeks, spinach and oyster mushrooms and drizzled a honey mustard sauce on them.
It turned out great and I was pleased that the kids loved it.
Pan Seared Halibut with a Honey Mustard Sauce
A pan seared filet of halibut served on a bed of sauteed leeks, spinach and oyster mushrooms drizzled with a honey mustard sauce.
Servings: 2
Ingredients
- 2 filets of Halibut
- oil
- salt
- pepper
- 5 tbsp butter
- 1 large leek , sliced
- 4 oyster mushrooms , thinly sliced
- 1 1/2 cups spinach
- 4 tbsp mustard
- 4 tbsp honey
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
Instructions
- To prepare the sauce heat a saucepan to medium high. Melt 3 tbsp of the butter, then add the mustard, honey, lemon juice and lemon zest. Bring the sauce to a small boil and whisk it so that it is smooth. Remove it from the heat.
- Preheat an oven for 325F.
- Warm a skillet to medium high heat and add the oil so that is covers the bottom of the pan. Place the halibut in the pan and cook it for 2 minutes. Flip it over and cook for another 2 minutes. Put the skillet in the oven to finish cooking the halibut. Depending on the size of the filets, it may take anywhere from 7-12 minutes.
- While the halibut is in the oven saute the vegetables in a skillet with 2 tbsp of butter. When the vegetables are tender, remove it from the heat.
- To assemble, make a bed of vegetables on the plate. Lay the halibut on on the vegetables and pour some of the sauce on the fish.
