A pan seared filet of halibut served on a bed of sauteed leeks, spinach and oyster mushrooms drizzled with a honey mustard sauce.
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 35 minutesminutes
Servings: 2
Ingredients
2filets of Halibut
oil
salt
pepper
5tbspbutter
1large leek, sliced
4oyster mushrooms, thinly sliced
1 1/2cupsspinach
4tbspmustard
4tbsphoney
2tbsplemon juice
1/2tsplemon 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.