Wild Mushroom Halibut Filet

While in Aspen this summer Pegs while shopping at the market found freshly forged chanterelles. She was buying fresh fish and decided to make a simple topping that would flavor the mild wild Alaskan Halibut with the chanterelles and a truffle butter! Everyone of us loved the dish. It was so easy to prepare and can be prepared with other wild mushrooms or fish of your liking.

This easy to make dish is great to prep ahead and quick to cook if having a large gathering or for 2. A very versatile dinner. If you have leftovers make Pegs Fish Salad for a wonderful lunch! We love leftovers so buy a little more fish and make a tasty sandwich or or top a salad.

Health Benefits of Wild Mushrooms and Wild Fish

Pegs loves mushrooms! Wild mushrooms have so much benefits! Buying wild fish is a non-negotiable for Pegs as well. There are so many reasons for us to purchase wild over farmed raised. I believe we have a wild fish post to link too as well and the benefits for eating wild fish.

Wild mushrooms and wild fish are nutritional powerhouses that offer numerous health benefits. Wild mushrooms, such as chanterelles, porcini, and morels, are rich in antioxidants, vitamins like D and B-complex, and essential minerals such as selenium and potassium. They support immune function, reduce inflammation, and promote gut health.

Wild fish, like salmon, mackerel, and trout, are excellent sources of omega-3 fatty acids, high-quality protein, and essential nutrients like vitamin D and iodine. Consuming wild fish helps maintain heart health, supports brain function, and reduces the risk of chronic diseases. Together, these natural foods provide a nutrient-dense addition to any diet, enhancing overall wellness.

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Wild Mushroom Halibut Filet

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Easy and Delicious

    Ingredients

    Scale
    • 11.5 lb. Wild Alaskan halibut
    • 1 lb. or more wild mushrooms: chanterelles is what Pegs used other wild mushroom options: shiitake, maitake or hen of the woods, lions main, oyster, king oyster, chestnut mushroom, truffles, Boletus, morels, and puff balls.
    • 23 Green onions, chopped
    • 1 Tbsp. or more Truffle butter or regular butter and truffle salt
    • Flake salt and Pepper to taste
    • 23 Tbsp. Olive or avocado oil for sautéing
    • Garlic granules and dill to taste
    • 1/2 lemon

    Instructions

    1. In a medium skillet, sauté sliced chanterelles or other mushrooms in oil until softened
    2. Add chopped green onions/scallions. Cover and ook another 1-2 minutes until onions are wilted
    3. Remove mushrooms and onions from pan into a small bowl and set aside.
    4. Add more oil if needed for the fish. Make sure pan is good and hot for a good sear. Oil will start to separate and the pan will be good and hot.
    5. Season fish with first the lemon, then the garlic granules and dill (fresh or dried optional)
    6. Add fish skin side down.
    7. Cook fish covered for 3 minutes.
    8. If fish is opaque, half way through the center cut and the skin is crisp, flip the fish over.
    9. Add the truffle butter now.
    10. Cook another 3 minutes. Fish will flake and be cooked through.
    11. If you like fish on the rare side, again depending on thickness, after 6 minutes of total cooking tiem, remove from heat, keep covered until ready to serve.
    12. If you like it cooked through, leave on for another 2-3 minutes.
    13. Once ready to serve the fish, add the mushroom onion topping over to warm and a pinch of flake sea salt and pepper
    14. Serve with sautéed seasonal vegetables, rice and a garden salad.
    • Author: Curry Girls Kitchen

    FAQs for Wild Mushroom Halibut Filet

    1. Can I use other types of wild mushrooms or fish for this recipe?

    Yes, this recipe is very versatile! You can substitute chanterelles with other wild mushrooms like porcini, morels, or shiitake. Similarly, you can use different types of wild fish such as salmon, trout, or sea bass. The truffle butter adds a rich, earthy flavor that pairs well with many varieties of mushrooms and fish.

    2. How do I store leftovers, and can I use them in other meals?

    Leftovers can be stored in an airtight container in the refrigerator for up to two days. Pegs recommends using leftover fish to make a delicious fish salad or as a topping for a fresh, crisp salad. You can also make a sandwich with the leftover fish for a quick and tasty lunch option.

    3. Why should I choose wild fish over farmed fish?

    Wild fish is a healthier choice compared to farmed fish because it contains higher levels of omega-3 fatty acids and fewer contaminants. Wild fish are also free from antibiotics and artificial additives often found in farmed fish. Additionally, wild fish have a more natural diet, leading to a better flavor and more nutrient-dense profile.

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