Mushroom Dusted Halibut Recipe
This recipe for Mushroom Dusted Halibut is bursting with umami flavor. The fish is coated in Mushroom Powder before pan-searing in a skillet, then topped with sautéed mushrooms and a truffle vinaigrette.
How to Make the Best Mushroom Dusted Halibut
This Mushroom Dusted Halibut is a show-stopping dish that brings restaurant-quality flavors to your home kitchen. The secret is in the homemade mushroom powder, which creates an incredibly savory crust on the fish that’s packed with deep umami notes. Combined with the optional nori, this coating gives the halibut a complex, earthy flavor that pairs beautifully with the pan-seared exterior.
The sautéed fresh mushrooms on top add another layer of texture and flavor, while the simple truffle vinaigrette ties everything together with a touch of elegance. This dish works wonderfully with halibut, but you can easily substitute other firm white fish like black cod or sea bass, or even try it with salmon or scallops for a different twist.
Serve this over creamy mashed potatoes, roasted Jerusalem artichokes, or a simple bed of greens for a complete meal that’s sure to impress. The mushroom powder keeps well, so consider making a double batch to have on hand for future cooking adventures.
Mushroom Dusted Halibut
This recipe for Mushroom Dusted Halibut is bursting with umami flavor. The fish is coated in Mushroom Powder before pan-searing in a skillet, then topped with sautéed mushrooms and a truffle vinaigrette.
Ingredients
Mushroom Powder
Egg Wash
Sautéed Mushrooms
Truffle Vinaigrette
Halibut
Roasted Vegetables (Optional)
Instructions
Prepare Components
- Make the mushroom powder: Place dried mushrooms and nori (torn up) into a food processor or spice grinder and pulse until a fine powder. Pulse in the remaining salt, pepper, thyme, and chili flakes. Place in a small jar or bowl and set aside.
- Whisk the egg with mustard and soy sauce in a small bowl.
- Sauté the mushrooms in a skillet over medium heat with a little olive oil, until they release their moisture, cook this off until the mushrooms caramelize a bit. Season with salt and pepper and thyme. Set aside.
- Mix 2 teaspoons truffle oil and 2 teaspoons vinegar in a tiny bowl with a pinch of salt, set aside.
Cook the Halibut
- Cut fish into 4 equal pieces. Dip in the egg batter, then coat each side generously with the mushroom powder.
- Heat a skillet with butter and oil over medium-high heat. Carefully sear the halibut, a few minutes on each side or until beautifully golden. Lower heat to cook through to the desired doneness. Timing will depend on the thickness of the fish.
- Place the fish over a starch of your choice, then top the fish with the sautéed mushrooms. Drizzle the plate with a teaspoon of the vinaigrette.
Notes
- Jerusalem artichokes can be substituted with fingerling potatoes or parsnips.
- The mushroom powder can be made ahead and stored in an airtight container for up to a month.
- For best results, use a mix of fresh wild mushrooms for the topping.
- The truffle vinaigrette can be adjusted to taste—add more truffle oil for a stronger truffle flavor.
