Ingredients
Scale
- 1–1.5 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.
- 2–3 Green onions, chopped
- 1 Tbsp. or more Truffle butter or regular butter and truffle salt
- Flake salt and Pepper to taste
- 2–3 Tbsp. Olive or avocado oil for sautéing
- Garlic granules and dill to taste
- 1/2 lemon
Instructions
- In a medium skillet, sauté sliced chanterelles or other mushrooms in oil until softened
- Add chopped green onions/scallions. Cover and ook another 1-2 minutes until onions are wilted
- Remove mushrooms and onions from pan into a small bowl and set aside.
- 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.
- Season fish with first the lemon, then the garlic granules and dill (fresh or dried optional)
- Add fish skin side down.
- Cook fish covered for 3 minutes.
- If fish is opaque, half way through the center cut and the skin is crisp, flip the fish over.
- Add the truffle butter now.
- Cook another 3 minutes. Fish will flake and be cooked through.
- 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.
- If you like it cooked through, leave on for another 2-3 minutes.
- Once ready to serve the fish, add the mushroom onion topping over to warm and a pinch of flake sea salt and pepper
- Serve with sautéed seasonal vegetables, rice and a garden salad.